Can you add baking powder to pizza dough with yeast?

No, baking powder is not typically added to pizza dough made with yeast. Baking powder is a chemical leavening agent, which means it gets baked items to rise by reacting with the ingredients already in the dough, such as sugars or gluten. Yeast, on the other hand, is a biological leavening agent, meaning it's a live organism that eats the sugars in the dough and releases carbon dioxide gas as a byproduct, which expands and causes the dough to rise.

Adding baking powder to yeast dough can disrupt the yeast's ability to rise properly, resulting in a dense, flat pizza crust. Additionally, the chemical reaction of baking powder can alter the flavor of the dough and result in an overly bitter or soapy taste.

If you're looking for a way to make your pizza dough rise faster or higher, you can instead increase the amount of active yeast in the dough, let it rise in a warmer environment, or use a stronger type of flour that contains more gluten.