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Message
Homemade Pizza Dough Not Rising
Posted on 10/4/21 at 10:38 am
Posted on 10/4/21 at 10:38 am
I got an Ooni Fyra in June and have been making homemade pizza all summer. I was initially using premade dough from Whole Foods until I got the hang of everything else, but recently started making homemade dough using the Ooni classic pizza dough recipe.
The first time I tried, I realized after a few hours that something was wrong and it wasn't rising. I had time to retry, so I scrapped the dough and made a second batch. The second one had at least a bubble develop, but it definitely didn't double and the resulting pizza crust was too dense.
I have my third attempt proving now, using the cold prove method, but again nothing is happening with it. I tested the yeast prior to starting and the yeast is not dead.
I measure all of the ingredients to the gram with a kitchen scale, and have checked the water temp to make sure it's not too hot or cold. Really can't figure out why it's not working for me, does anyone have any thoughts or insight? I've tried with both active dry and instant yeast.
The first time I tried, I realized after a few hours that something was wrong and it wasn't rising. I had time to retry, so I scrapped the dough and made a second batch. The second one had at least a bubble develop, but it definitely didn't double and the resulting pizza crust was too dense.
I have my third attempt proving now, using the cold prove method, but again nothing is happening with it. I tested the yeast prior to starting and the yeast is not dead.
I measure all of the ingredients to the gram with a kitchen scale, and have checked the water temp to make sure it's not too hot or cold. Really can't figure out why it's not working for me, does anyone have any thoughts or insight? I've tried with both active dry and instant yeast.
11
Posted on 10/4/21 at 10:41 am to Jor Jor The Dinosaur
Are you giving it enough time? Depending on the temperature you could just not be giving it long enough time to develop.
I use Jim Lahey Dough recipe and let it sit on counter for 18 hours before I portion and ball it.
500 grams AP flour
2 grams Yeast
16 grams salt
350 grams water
I use Jim Lahey Dough recipe and let it sit on counter for 18 hours before I portion and ball it.
500 grams AP flour
2 grams Yeast
16 grams salt
350 grams water
Posted on 10/4/21 at 11:22 am to Jor Jor The Dinosaur
What flour are you using?
Posted on 10/4/21 at 11:36 am to BlackenedOut
Recipe says 2 hours before portioning, but I've let it go 4-5 with no noticeable change. Definitely not 18.
Current one has been cold proving in the fridge for over 24.
I've been using Granoro Farina 00 flour.
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Current one has been cold proving in the fridge for over 24.
I've been using Granoro Farina 00 flour.
Posted on 10/4/21 at 11:38 am to Jor Jor The Dinosaur
Your yeast could be dead. Try proofing it in water before you mix it in with the other ingredients. It should bubble up after a few minutes. If it doesn't buy some new yeast.
I keep my instant yeast in the fridge and I've had it last for 3 years or more.
I keep my instant yeast in the fridge and I've had it last for 3 years or more.
Posted on 10/4/21 at 11:48 am to Stadium Rat
I tested the yeast with sugar and water before I made the dough. Had a nice frothy head after a few minutes.
Posted on 10/4/21 at 1:04 pm to Jor Jor The Dinosaur
Use unopened packets of yeast to confirm that isn't the issue.
Posted on 10/4/21 at 1:57 pm to Jor Jor The Dinosaur
I use this same recipe for my crust and haven’t had issues. Make sure you are using the right yeast (active vs instant).
This recipe doesn’t result in a dough that rises all that much. Should result in a relatively thin 12” pizza.
This recipe doesn’t result in a dough that rises all that much. Should result in a relatively thin 12” pizza.
Posted on 10/4/21 at 7:46 pm to Jor Jor The Dinosaur
My dough was all over the place, each time I made it I would get a different taste and/or rise. I was watching DDD one night and the guy said not to use tap water because of the fluoride and chlorine. Started using bottled water and haven’t looked back.
This post was edited on 10/4/21 at 7:47 pm
Posted on 10/4/21 at 7:58 pm to geauxtigs99
This^ plus make certain yeast hasn’t “expired “
Posted on 10/4/21 at 9:03 pm to Jor Jor The Dinosaur
I use instant yeast bought at Sam’s or somewhere. We store it in the freezer and it lasts years. Never had a pizza dough not rise. Modern, dry yeasts are very reliable.
I use 1 to 1 1/2 teaspoons per 900 g flour. I just add water, flour, salt, yeast, and some olive oil to my mixer and mix to combine, autolyse for 15 minutes, knead with the mixer for 7 minutes, and then by hand briefly. Portion into balls, proof in the fridge for 1-3 days. Remove from fridge and let rise for 2-3 hours. Shape and bake. Has worked every time.
I use 1 to 1 1/2 teaspoons per 900 g flour. I just add water, flour, salt, yeast, and some olive oil to my mixer and mix to combine, autolyse for 15 minutes, knead with the mixer for 7 minutes, and then by hand briefly. Portion into balls, proof in the fridge for 1-3 days. Remove from fridge and let rise for 2-3 hours. Shape and bake. Has worked every time.
Posted on 10/5/21 at 10:35 am to Jor Jor The Dinosaur
What’s the best pizza sauces to use?
I don’t like sweet.
Or do you make your own?
Posted on 10/5/21 at 10:56 am to Rohan Gravy
I take a 28 oz can of whole San Marzano tomatoes and dump in a bowl. Over this I pour a couple heavy glugs of olive oil and then a fat pinch of sea salt. Then use your hands to crush the tomatoes, leaving it fairly chunky. Stir to combine.
Posted on 10/5/21 at 11:02 am to geauxtigs99
I have also had good results making the dough the night before, putting it in the refrigerator and letting it rise around noon for a 6pm dinner. Flavor is much better and its easier to shape.
Posted on 10/5/21 at 11:02 am to Rohan Gravy
Passatta makes for a nice sauce if you don’t like sweet
Posted on 10/5/21 at 11:03 am to Jor Jor The Dinosaur
I have had good success with the Lahey no knead recipe. The only issue with it is you really have to plan a couple days ahead for the best results.
Posted on 10/5/21 at 7:04 pm to Jor Jor The Dinosaur
I was having a similar problem and switched to the Platinum yeast and it made a tremendous difference.
Posted on 10/5/21 at 10:28 pm to Jor Jor The Dinosaur
Likely overkneading the dough. What’s your process?
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