Yeast Free Pizza Dough

It's not at all impossible to continue eating pizza when you start a yeast free diet. As it all heats down to the dough, a substitute can be used in place of yeast, in the form of baking soda plus lemon juice.

• 2 cup flour
• 1 tsp. baking soda
• 1 tsp. lemon juice
• cup warm water (or more)
• 1 tbsp. olive oil
  
• tsp. salt

1. Adding it all in. Start with all the dry ingredients first and put all of it in a big bowl. Then add the wet ingredients with the lemon juice as the last one. The reaction between baking soda and lemon juice is what makes the dough rise. It doesn't compare to the effect of yeast, but does the purpose of preventing your dough to turn into stone.


2. Mixing. Carefully mix it and gauge if its too dry or wet. It's easy to tell. Add water if it's too dry and add flour if it's too wet. Sometimes you may find mixing in less water on a very humid day. Mix until they're all together.


3. Kneading. Ready your work surface by sprinkling some flour on it. Take out the mixture to start kneading the dough. Bring everything together and knead it very well, pushing and pulling until it is smooth and not sticky anymore. The more you knead it, the less likely it will tear when you stretch it later on. There's no need to leave it to rise like you would when using yeast.


4. Preheating. Just in case your oven heats up slow, this might be a good time to start preheating the oven to the ideal temperature (400-425 F). Otherwise, it would be the time when you've finished the dough and already placing the toppings.


5. Shaping. Cutting the dough depends on how thick and large you want your pizza, and of course, how big your oven is. Just imagine your ideal size. Then work each one. Spread your dough using a rolling pin or your hands. If you want thick handles, work on the outer ring first and then press on the middle. Stretch the dough to your desired size.

At this point, your dough is ready for your favorite toppings. Don't forget to preheat your oven before you put it in.