This afternoon I made a 16-inch pizza using the following formula posted by Pete-zza:
377.59 g | 13.32 oz | 0.83 lbs
230.33 g | 8.12 oz | 0.51 lbs
0.64 g | 0.02 oz | 0 lbs | 0.21 tsp | 0.07 tbsp
9.44 g | 0.33 oz | 0.02 lbs | 1.69 tsp | 0.56 tbsp
618 g | 21.8 oz | 1.36 lbs | TF = N/A
309 g | 10.9 oz | 0.68 lbs
I made a batch of this dough two days ago and kneaded it entirely by hand. For this batch I used KAAP Flour and Saf-Instant Yeast, along with a bottle of refrigerated spring water brought to slightly below room temperature, still slightly cool to the touch but not chilled. After a 48 hour rise in the refrigerator the dough hadn't increased in volume by much, which I took as a good sign. I had planned on partially baking it on a VERY lightly greased flat tapered pizza pan on the lowest rack of my electric range before removing it to heated tiles on the second highest oven rack. As it was baking, I noticed that the yeast was not active and the resulting texture was very spongy, not at all crisp and I could not remove it from the pan. The expiration date on the package of yeast was 01/25/10, even though it hadn't been opened at all until yesterday when I made the dough. Up until that point, it had been kept at a cool temperature. So it's most likely that the yeast itself was defective, or perhaps the temperature of the water in the dough was not warm enough. Either way, tonight's pizza did not turn out as expected. Any thoughts?