If there is one thing that is true about pizza dough, it is that it must rise. Can you image having to cope with unrisen pizza dough? Such a bland, flat failure. There might be many reasons why your pizza dough isn’t rising properly.

Most of the time, it’s a yeast problem. It’s possible that the yeast was old, that you didn’t use enough of it, that you used too hot or cold water, or that you simply didn’t activate it by kneading. Sometimes it’s as easy as not waiting long enough or getting up in too chilly circumstances.

Hello there! My name is Shea, and I’ve learned to like creating pizzas over the years. Although I haven’t encountered many pizza doughs that refused to rise, I have had my fair share, particularly in the beginning.

Let’s go through the most common reasons why your pizza dough isn’t rising and how to correct it.

Why Is My Pizza Dough Not Rising?

There is a problem if you glance into the bowl and see that your pizza dough isn’t rising. A properly risen or proofed dough is required for good pizza. So, what’s the story? There are a few things that may have gone wrong. Let us investigate more.

Issues With the Yeast

Yeast might be a difficult ingredient to deal with, but it is necessary for your pizza dough to rise. If your pizza dough isn’t rising, it’s probably due to the picky yeast.

• It’s rather ancient. Old yeast cannot be used. You just cannot do it. Aged yeast will not activate and so will not function. To see whether your yeast is alive and healthy, dissolve a teaspoon of yeast in a half cup of water. It’s alive if it foams.
• It’s no longer alive. And you absolutely nailed it. Maybe not you, but the boiling water you poured over your components. Too hot water can kill the yeast and stop the proofing process. Never utilize water that is hotter than 140 degrees Fahrenheit.
• The water is freezing. This isn’t always a negative thing. Others could argue that this is a good thing since it will heat up during kneading. Too cold water, on the other hand, might cause yeast to halt down, resulting in a considerably lengthier proofing process.
• The water is filthy. Chemicals, pollutants, or high pH levels in the water might cause the yeast to die or stop working. While creating pizza dough, it is best to use bottled or filtered water.
• There isn’t enough yeast. Sometimes you just don’t use enough. Check that you’re following your pizza dough recipe exactly. Check your measures again to ensure they are right.

Not Enough Kneading

Kneading is very necessary while creating pizza dough. Yeast transforms the sugar in the dough to CO2 during kneading. The CO2 gas is subsequently trapped inside the dough, causing it to rise for an unknown period of time (could be anywhere from an hour to 24 hours).

Needless to say, kneading is essential and should not be overlooked or hurried. In fact, kneading the dough for at least 15 minutes is suggested for optimum gluten formation. Check out this helpful video if you need assistance kneading (haha).

It’s Too Cold

Some cooks may tell you that a cold, slowed-down proof is ideal, and I usually agree. But, having hours upon hours of uninterrupted time is not always optimal. You don’t always need your pizza dough the same night you make it.

A chilly climate, on the other hand, might cause the pizza to rise slowly. This is why cooks keep pizza dough in the refrigerator when they are not in a hurry. But, if your kitchen is cold, simply leaving the dough on the counter might cause it to rise too slowly.

What are your options? One excellent alternative is to bake the dough in your oven. Don’t use it. Instead, let the dough enjoy the oven’s warmer and more consistent temperature. That will hasten the proofreading process. To speed things up even further, add a glass of hot water.

You Didn’t Wait Long Enough

You will be very disappointed if you knead your dough and then look at it, expecting it to develop like magic. Proofreading usually takes a couple of hours. It is a somewhat slow procedure, particularly in cold weather.

Perhaps the problem is simply that you did not wait long enough. If you check in shorter than two hours, I’d think you’re checking in too quickly. If you’ve waited four hours and nothing has occurred, it’s most likely due to yeast or kneading problems.

How to Fix Pizza Dough That Isn’t Rising

The good news is that most pizza dough can be repaired. You may, however, skip the repair and create thin-crust pizzas instead. Here are some easy options if you wish to repair it:

• yeast that is still alive. If your yeast was dead, replace it. If you didn’t use enough, add some more. To initiate the proving process, combine the quantity specified with a little water and mix it into the dough. Include more
• Knead for a little longer. If you know you didn’t knead as much as you should have and for as long as you should have, go back to work!
• Wait for it to pass. Keep waiting for those impatient bakers out there who just did not wait long enough.

FAQs

You now understand why your pizza dough isn’t rising and how to correct it. Do you want to know more? Then have a look at the commonly asked questions below.

Can I still use pizza dough that didn’t rise?

You certainly can! Since the dough did not rise, it will be thin crust pizza. Also, it may not have the same nuanced taste profile as proofed pizza dough. But, it should still work out well.

How can I tell if I killed my yeast?

There is no obvious sign that you destroyed your yeast. Most of the time, you won’t realize it until your dough fails to rise. Check to ensure that the yeast was alive in the first place. To do so, dissolve a teaspoon of yeast in a cup of water. It’s OK if it foams (and you probably killed it).

How much should pizza dough rise?

The pizza dough should quadruple in size. This usually happens between one and 24 hours after it has been kneaded, put in a dish or container, and covered.

Does pizza dough expand in fridge?

Absolutely, but only at a considerably slower rate. Giving the pizza dough more time to rise, on the other hand, aids in the development of rich flavor profiles as well as a delightfully lightweight and airy texture that is incredibly pleasurable.

Final Words

There’s no reason to fear if your pizza dough isn’t rising. Your yeast is most likely merely dead, or it was accidentally murdered. You may rectify this by kneading in some new, fresh yeast. Oh, and remember to knead for at least 15 minutes and do your best!

Have you ever worked with non-rising pizza dough? What steps did you take to repair it? Please share your experiences (both good and negative) with us in the comments section!