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Why hasn't my pizza dough risen?

(16 Posts)
kevintheorangecarrot Thu 12-Mar-20 16:18:03

Prepared pizza dough 2 hours ago. It has raised slightly but less than I wanted it to! Less than double. I did:

170g wholemeal flour
280g plain flour
7g dried yeast (in date)
2tbsp olive oil
A pinch of salt

I kneaded it all together for about 5 minutes until elastic and popped it in my airing cupboard as that's humid and warmer than my entire house.

Anything else I done wrong? Is it still ok to eat even if it hasn't risen the way I wanted it to?

OP’s posts: |
VivienLeighshandbag Thu 12-Mar-20 16:20:30

I’m assuming you put water in? I usually add a teaspoon of sugar or honey mixed, with the oil and topped upto about 300ml with warm water. You need the sugar to start the reaction

kevintheorangecarrot Thu 12-Mar-20 16:22:13

Poo sorry yes I added 225ml of water too

OP’s posts: |
kevintheorangecarrot Thu 12-Mar-20 16:22:36

And 1tsp of sugar also added to it.

OP’s posts: |
ItsGoingTibiaK Thu 12-Mar-20 16:24:21

Occasionally my pizza dough doesn't rise, but it bakes absolutely fine and seems no different from no normal.

Aquamarine1029 Thu 12-Mar-20 16:26:17

Perhaps your yeast is dead or the water was too hot and killed it.

Stonefancier Thu 12-Mar-20 16:27:18

That doesn't sound like enough yeast for the volume of flour to me. I usually use a 7g sachet for about 300g of flour.

But as a pp says, sometimes it just rises less than usual, but it doesn't particularly affect the end product.

Stonefancier Thu 12-Mar-20 16:28:11

Or what @Aquamarine1029 suggested -- check the use-by date on your yeast?

4merlyknownasSHD Thu 12-Mar-20 16:29:08

Did you use any Strong Bread Flour? You generally need that for the extra protein.

Aquamarine1029 Thu 12-Mar-20 16:31:28

I've had yeast well within it's use by date and stored properly that became inactive. It happens. I would still use the dough, though. Might be a bit different but it will be fine.

MotherForkinShirtBalls Thu 12-Mar-20 16:32:22

Wholemeal flour usually takes longer to rise too

Dozer Thu 12-Mar-20 16:33:17

Old yeast?

LefttoherownDevizes Thu 12-Mar-20 16:33:38

Did you it soda crystals instead of salt/sugar cos DH did and couldn't work out why it didn't rise

What type of dried yeast is it? Some need activating as a PP said

kevintheorangecarrot Thu 12-Mar-20 16:36:53

Thanks all. The yeast is in date. On the instructions it said you can just add it straight to the flour and no need to reactivate it. I've made no knead dough a while ago using the same quantity of flour, yeast and water and it had risen fine. The difference was that I left it overnight so maybe that's why it is taking long? Including using some wholemeal flour with it too.

OP’s posts: |
Blondie1984 Thu 12-Mar-20 22:59:07

Did you put the yeast and salt in together? Yeast hates salt so if one was put straight on top of the other then that could cause a problem

Wineloffa Thu 12-Mar-20 23:03:09

I would have used a bit more yeast. Also - when I make pizza dough I knead it for 20 mins to make sure it’s really doughy with an elastic texture. 5 mins might not have been long enough.

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