Tony Gemignani's Detroit Pizza didn’t rise?

[frtdog]

Made this in the past with good results...

This time dough didn't rise

Only thing I did different was didn't us a baking steel

Any help would be Appreciated

[Pizza_Not_War]

Dead yeast or forgot to add yeast?

[frtdog]

Yeast was added per recipe yeast did not float when adding it to the warm water

Yeast is about 6 months old

[deuxcv]

Yeast was added per recipe yeast did not float when adding it to the warm water

Yeast is about 6 months old

how was yeast stored? refrigerated?  open package? or sealed vac pack? have you baked with this batch of yeast? how long ago? i regularly see past date yeast at my local store, so just because you've had it 6 months, doesn't mean it's got good life.

was is instant yeast or active dry? instant yeast is typically added to the dry ingredients, not to the wet (though i don't think adding to the wet has adverse effects). active dry is typically added to the wet and if you didn't see activity in the warm water, you should have aborted and opened a new pack of yeast.

[frtdog]

I think we might have figured it out the problem yeast expired in 2015 I lt was left in are rental house that we spend the winters at I thought It was what we brought from home......New yeast and let's try it again......thanks for all the help

[scott r]

For next time this happens, just wait longer!   It would have risen eventually.   Its always best to bake dough when it has risen the proper amount and dont watch the clock... that very rarely makes good pizza.

[amolapizza]

Heh, my problem is the reverse.  I need to plan for pizza at let's say 20.00, so I can't follow my bread baking practice of baking when it's ready.  This does create a certain amount of stress, but by now I mostly know what I'm doing so mostly it's ok.  And also if a bit over fermented I can still make a nice pizza, and if I see that it's lagging a bit, I can move the dough to a warmer place.

The noob faces a different problem, he will just have to make a lot of experiments be they failures or successes just like the rest of us did.  Unfortunately most of us learn by ourselves, and not having a teacher is really a double handicap.  Not only could a teacher show us what to do, he could also show us what not to do..

IMO, one indisputable fact is that two pizzaiolo can follow the exact same recipe, and they will produce two distinct results..  So unfortunately it really is a question of experience and experimentation and not a question of what flour or recipe one uses.

[PizzaGarage]

Heh, my problem is the reverse.  I need to plan for pizza at let's say 20.00, so I can't follow my bread baking practice of baking when it's ready.  This does create a certain amount of stress, but by now I mostly know what I'm doing so mostly it's ok.  And also if a bit over fermented I can still make a nice pizza, and if I see that it's lagging a bit, I can move the dough to a warmer place.

The noob faces a different problem, he will just have to make a lot of experiments be they failures or successes just like the rest of us did.  Unfortunately most of us learn by ourselves, and not having a teacher is really a double handicap.  Not only could a teacher show us what to do, he could also show us what not to do..

IMO, one indisputable fact is that two pizzaiolo can follow the exact same recipe, and they will produce two distinct results..  So unfortunately it really is a question of experience and experimentation and not a question of what flour or recipe one uses.

You can always proof the dough and put into the fridge to be used later.  The dough will collapse a bit due to the temps but the air is still all there.  Once you bake it rises quickly.