Why hasn't my pizza dough risen?

[kevintheorangecarrot]

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?

[VivienLeighshandbag]

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]

Poo sorry yes I added 225ml of water too

[kevintheorangecarrot]

And 1tsp of sugar also added to it.

[ItsGoingTibiaK]

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

[Aquamarine1029]

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

[Stonefancier]

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]

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

[4merlyknownasSHD]

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

[Aquamarine1029]

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]

Wholemeal flour usually takes longer to rise too

[Dozer]

Old yeast?

[LefttoherownDevizes]

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]

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.

[Blondie1984]

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]

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.