Back with a little project this weekend.
I've had a brief conversation here in SF with a NY-style pizza shop owner recently and he mentioned the use of yeast & baking powder/soda as a combo, claiming it produces a very light and airy crust. Now, I have heard and read about this combination before but don't really know how to go about it or what percentages we're talking here.
I was thinking to start perhaps with a 1-1.5% value for the baking powder/soda but am not really sure. Any help is appreciated.
I don’t know how much help this will give you, but here goes what I might understand, and I really don‘t understand a lot.
I went down the path of trying to use a chemical leavening systems in combination with yeast in the mystery dough thread for a dry mix for a pizza dough, but it got too complicated for me to understand.
When chemical leavenings are used, they are usually a combination of baking soda sodium bicarbonate (baking soda) and sodium aluminum phosphate commonly referred to as SALP. I think there are baking powders that include both. I think I used Calumet Baking powder which is a double acting baking powder in some of my experiments, or it might have been Clabber Girl. I would have to looked it you wanted me to.
An improvement over using just baking powder is product called WRISE.http://pmq.com/mag/2005september-october/lehmann.php
This is one formulation for using yeast and baking powder on this PDF.http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/2_1PIZZA.PDF
Another place to read about a product call Dough-Rise is at http://www.innophos.com/__sitedocs/brochures/doughrisefaq.pdf
A product called Wrise can be bought to use in combination with yeast. http://www.thewrightgroup.net/products/products/wrise.html
And maybe a place to purchase Wrise.http://www.modernistpantry.com/wrise-aluminum-free.html
I think some frozen pizzas use a chemical leavening system in combination with yeast.
I did get a PDF. From Tom Lehmann, but it was too technical for me to understand.
Good luck with your experiment.