Why Doesn’t My Pizza Crust Rise?

Why Doesn’t My Pizza Crust Rise?

You mix up your dough and then let it prove. You return this time to find that the dough has yet to rise. When you remove it from the oven, you may discover a flat, lifeless pizza crust. What happened in both cases?

The answer lies in the balance between ingredients, climate, and preparation. If you use enough or more ingredients, your homemade pizza dough will stay flat.

Pizza Dough Ingredients

Be aware of the simplicity of the ingredients in your pizza dough — flour, yeast, and water. If you don’t get the basics right, ensuring that your dough rises properly can be difficult. Take into consideration the differences between each of these main ingredients.

Flour

Protein and moisture levels in flour vary by type, and this can indirectly impact your dough’s performance. The standard bread flour contains low protein levels, resulting in a texture similar to bread. Pizza flour is typically higher in protein, giving the pizza a distinct texture and more structure.

Even though flour is a dry ingredient it can contain different levels of moisture. The amount of moisture in flour can vary depending on what type is used. However, even small amounts of moisture must be considered when hydrating your dough. Your recipe will be off, and the texture of your dough will be compromised.

Yeast

For a proper rising, yeast is essential. How effective your yeast can be affected by three major factors:

Incorrect activation — Instant yeast can be added to the flour directly, but active dry yeast needs to be activated beforehand. It is necessary to place the yeast in a bowl, add a bit of sugar and some tepid lukewarm water and stir. If your yeast expands and froths within 10-15 minutes, then you have a successful batch. Otherwise, you will need to start over. Your pizza crust will only rise if you watch for these signs.

Too little yeast — Like any recipe, proportions are important, but they can change from batch to batch. For example, colder temperatures may require up to 10% extra yeast per batch in order to achieve the proper rise.

Storage Temperature — To work properly, fresh or compressed yeast should be stored at a temperature of no more than 45degF. If the temperature is too high or low it will affect its performance.

Water

The temperature of the water is crucial in activating yeast. Warm temperatures can be good, but too hot temperatures can be bad. Remember that the yeast is alive and sensitive to its surroundings. Warm water encourages the fermentation of yeast, and therefore, a healthy rise in your dough. However, excessively hot water will kill the yeast and impede fermentation, which will ultimately result in your dough not rising.

Additional Factors

Climate

When it comes to ensuring your dough rises, temperature considerations do not only apply to water. Be sure to monitor the conditions in your kitchen.

You can optimize crust performance even if the conditions aren’t perfect. If the weather is hot and humid, you may need to refrigerate the dough for longer. If your preparation area is too cool, look for warmer spots in your kitchen, perhaps near a heater or stove. Place your bowl of dough there while it rises. If all else fails, you can place your dough bowl in warm water to accelerate its rise. There are ways to make your dough perform as it should, even if the environment or climate isn’t perfect.

Preparation

Handling your dough correctly is still important, even if all conditions seem perfect. Verify that you have followed your best practices by checking the following:

Proofing – Take your time with the process of proofing. The key to getting the best dough rise is proper fermentation and the incorporation of yeast.

Docking – A lack or docking causes uncontrolled air bubbles. Equip yourself for perfect pie production.

Storage — Uneven refrigeration temperatures and a lack of attention to shelf life can affect dough rise. The dough should be kept at 38degF in the fridge for two days, followed by a rest of 40-60 minutes at room temperature. The shelf life of chilled dough is 4-5 days depending on the recipe. The fresher, the better.

Baking – To maximize the rise of your dough, allow it to reach room temperature before putting it into the oven.

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