1tablespoonlemon juiceor apple cider vinegar or white vinegar
In a mixing bowl or pan take 3 cups all purpose flour, 300-315 grams flour, ½ teaspoon salt, ½ teaspoon sugar, ½ teaspoon baking soda and 1 teaspoon baking powder.
Mix very well.
Add 2 tablespoons olive oil and 1 tablespoon lemon juice.
Add water in parts.
Begin to mix and then knead the dough.
Keep on kneading till you get a soft and smooth dough. Add water in parts. I added ½ cup+ 2 tablespoons water.
You have to really knead very well. Knead at least for 10 to 12 minutes.
The dough should become elastic and stretchable. Take a portion and stretch it. The dough should not break.
The pizza dough should not be sticky but tacky.
Rub some olive oil all over the dough and keep covered in a bowl. Allow the dough to leaven for 2 to 2:30 hours.
Punch one of your fingers in the dough and the depression should give away.
Again knead the dough lightly before using it. If not using immediately, then wrap the dough tightly in a cling film or an aluminium foil or keep it covered in a closed container in the fridge. You can also freeze the pizza dough and it will stay good for a couple of months.
Add more water if required while kneading the dough.
Add vinegar instead of lemon juice.
Any other neutral flavored oil can be used instead of olive oil.
Recipe can be doubled or tripled.
Baking powder and baking soda cannot be substituted for each other.