I'm 4 hours in to what's supposed to be a six hour rise for the same day straight pizza dough from "Flour water salt yeast". Looks like it's barely risen so far. I halfed the recipe and used water at correct temp and just tested my yeast and it's very alive. Has anyone experienced this with this recipe? It calls for 1/2 tsp instant yeast for 1000 g flour which seems very little to me, especially considering that he uses no sugar and just over 1 tbsp of salt...his bread recipe uses same amount of flour but double the yeast I have it in a very warm rorom now but if that doesn't If there any way to save it, and anyone know what could've gone wrong?