Pizza dough not risen.....tell me what happened and is it still useable?

[cositjustisok]

Or do I need to start all over again.

I used dried yeast the one thats not for bread makers (wee balls) for the first time yesterday. I have always used the fast yeast but had none left and had this in the cupboard as we are just back from hols I could not be bothered to go shopping. Anyway googled a new recipe using this yeast and used my brand new Kenwood chef to prepare (please tell me this is not the problem). I have always just made it by hand before. I put the heating on and plonked bowl near radiator for 1 hour (I know in this heat) but did not want it to fail.

I knew last night it had not risen so left it over night and nothing more has changed. Will it be ok (I really hate waste) or do I start again and go get the fast acting yeast I always used.

Many thanks in advance.

Can you just call it "thin crust" pizza?

I would imagine that the yeast you have used is out of date.

It wont rise if it is past the use by date.

You could always try making a pizza and see if it turns out as thin crust as professorlayton suggests

Thank you Professor and Pretty. Think I will try it out as "Thin & Crispy"...see what happens, as sure it will still be edible. Anyway as you said Pretty it is out of date but I thought this would not matter much as is only 6 days out of date and was not even opened before..so was still sealed in we metal foil thing....obviously this is the reason so no point harbouring on. Will bin the rest of the yeast as no point in having it in.

Thanks once again to you both

Sometimes the 'little ball' style yeast requires that you activate it in sugary water before adding it to the mix. The easy-blend instant yeast, on the other hand, can go straight in and starts working immediately.

Check the packet.

I'm surprised that the yeast was no longer OK if it was that little out of date. Might you have done something to denature it or inhibit it? - e.g. get it too hot (use boiling water?), give it too much sugar/salt...?

Anyway as said before you can still make great pizza with badly risen dough, so long as it's rolled thin.

Chili ....See there was no sugar in the recipe which I did find odd...will try post a link
www.finecooking.com/recipes/easy_pizza_dough.aspx
Aquavit I did activate in water (not sugary) and it was maybe too hot do you think? as I use 2/3rds boiling water to 1/3 cold water (1 cup hot half cup cold.

Thanks for all your input, have made them and will cook shortly..will let you know how they go. I cannot eat them as have coeliac disease but hubby and kids will soon let me know if they are not any good!!!

I make pizza dough in my kitchenaid (similar to a kenwood) and it's always perfection - but I always use instant yeast as I find the other stuff temperamental, so I'd imagine it's probably that. I also always add sugar, and I use "hand hot" water (not sure how that equates to 2/3 boiling but it sounds a little too hot to me - I do it kind of bath temperature!)

I would do as professor suggests and make thin crust - it won't be a disaster. My mum once forgot the yeast altogether and the pizzas were fine, though a little denser and ultra crispy

The verdict.......kids said it tasted undercooked and doughy. It did look doughy and undercooked too. I was careful not to overload it with toppings and rolled it thin. So had to make it up to kids for such a pap tea so we are gonna have a super supper...Ice cream (posh one too ..on offer in Asda) and choc cake...Gluten Free, courtesy of my new Kenwood.

At least I have learned a lesson, which I did know really, Mumsnetters know their stuff for sure bout food!!!

Thanks to all for your help. :-)

The water was too hot - 1/3 hot and 2/3 cold is nearer. It should only be baby bath warm. I don't think the tiny amount out of date would matter with a long-lasting product.
You don't need extra heat, it will rise anyway this weather.
I doubt it was your mixer - they are usually excellent.
better luck next time :)

I always use "dried active yeast" and usually it is fine.
for my pizza dough I use
250g flour
half a table spoon yeast which I dissolve in
100ml hand-warm water
50 ml olive oil
1half tea spoon salt

mix all together and form a smooth ball, leave it to rise for half an hour. roll out as thin as possible on baking tray. I use tomato paste (double concentrated) instead of tomato sauce, so it does not go soggy.
bake at 200°c for about 20-30 min.

I don't use pizza dough any more, I use garlic and coriander naan bread as a pizza base instead.

For the topping, use the 2 main ones (tomato puree/paste and cheese) and whatever else you want to use. Best thing is that it only takes about 15mins to cook at 175C (fan oven).

cositjustisok - I make my own gluten free and normal bread in a bread maker. Dont throw away your dried yeast. You can still use it.

I used to use the special yeast for breadmakers but now just use normal dried yeast. Just needs activating properly first.

What I do is mix 25% recently boiled water 75% room temperature water. Dump 5 teaspoons of sugar and 1.5 teaspoons of our dry yeast in 300 - 400 ml of the warm water depending on the recipe.

Thoroughly mix and leave for 15 minutes before putting it in the breadmaker. Then put the other ingredients on top. It work well.

close your ears and don't listen to chilledchick!!!

garlic and coriander naan does not a pizza make. What it makes is a cheese and tomato topped abomination. Probably tastes quite nice, but that's beside the point. It's NOT a pizza

Cositjustis -have you tried using gluten free flour for your pizza base? I'd imagine it could work well.

And if your pizza was a bit soggy and undercooked, invest in a pizza stone! They are lifepizza-changing devices, which will give you the authentically crispy bubbly base.

Colliecross thanks for that ...did not know it did not need extra heat..and for the information re the water mix to get the right temp. Many thanks .
Theyoungvisiter I have made gluten free pizza bases a lot but somehow I never really like them ..taste crumbly and just not how Pizza dhould taste. Thing is I absolutely love the Juvela bases that I have used for years and I find all my efforts come in a poor second. Now I am interested in the Pizza stone as love any cookery gadgety stuff and have heard great reviews about them. Thanks for that.

Thanks to all who have helped here will take it all on board and use your recipes and helpful ideas next time and will let you all know. If any body can recommend a good Gluten free flour for pizza base that would be great. I have used Doves farm Bread flour and I did not particulary like the taste. Thanks in advance

I would post a separate thread on allergies about the flour - I think you're more likely to get a better response.