Would you want to use baking powder or yeast for pizza? Why? Baking powder, because the basic principle of baking powder, is in touch with water, acidic and alkaline and alkaline powder dissolved in water at the same time and reflect, part of the gradual release of carbon dioxide, and at the same time in the course of the cake baking and heating process, will give off a lot of vapor, this vapor will make the goods to achieve the actual effect of swelling and soft.

Therefore, baking powder has only one purpose, which is to puff up. It doesn't cause the more necessary flavor and nutritional elements. Baking powder is more suitable for birthday cakes, cookies and other foods that must be quickly puffed, while yeast is key for buns, buns, toast bread, pizza production. Therefore, people do not recommend applying baking powder when making pizza batter.

The taste is softer; this is because the yeast will cause carbon dioxide gas during the metabolism process, and the water gluten mechanism will encapsulate the carbon dioxide gas in the batter, producing aggregated bubbles, which in turn makes the Chinese dim sum puffy, soft and refreshing after cooking.

Aroma substances; yeast basic metabolic course will cause lipids, alkalis, aldehydes and other fragrant chemicals up to dozens of substances, and baked pizza crust will continue to have a caramelization reaction, producing a pleasant gloss and taste.

Enhance nutrients and promote digestion and digestion and absorption; the whole process of yeast fermentation results in protein food (which can enhance protein content by 8%-10%), high-quality nutrients, detailed B vitamins (which can be enhanced by more than 30%), and high-quality dietary fiber. When fermenting, yeast creates enzymes that dissolve phytic acid (phytic acid inhibits the body's ability to digest and absorb nutrients, such as calcium, iron, and zinc), which in turn enhances the digestion and absorption of nutrients. Yeast will convert the organic matter in wheat flour into carbohydrates, small molecules of water sugar and other chemicals that are easy for the body to digest and absorb, which in turn assists the body in carrying out absorption and digestion.

To end the whole process of anaerobic fermentation like that, we can apply active dry yeast, fresh yeast, flour and so on. Naturally, it is the active dry yeast that is used more often. In the case of pizza batter, it is recommended to use the cold fermentation method, which will give the batter a more distinctive flavor and material.