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?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)