How long should my pizza dough take to rise?
ChefTalk.com Top Picks
Sounds like you are on track..... I'd say try it again, and post dough recipe if it doesn't work....
There is no one right answer, it all depends on what kind of crust you are going for...
Try this: After the dough has risen for an hour or so, punch it down and then form into a tight, smooth ball. Coat it with olive oil and refridgerate in a plastic ziplock bag for a day or two, and allow it to come to room temperature when you are going to make it.
If the bottom is cooking too fast, your dough may be too dry, make it wetter next time. Don't use a pizza screen, use a baking stone and cook it right on the stone. Preheat the stone in your oven, maximum temp for at least a half hour minimum. If your dough is too chewy it may have too much gluten development, this is a matter of how you are making your dough and how much you are kneading it...
Hope this helps!
Rise time depends on several factors. My sister makes pizza nearly EVERY Friday night. She buys yeast in bulk at one of the warehouse stores... and shares with me. A pint mason jar of dry yeast lasts a LONG time. I keep mine in Freezer (it never gets solid) and just dip some out when I want it. I can easily have it a year before any noticeable change in rise time starts to happen.
She uses a bread machine... just dumps everything in and sets to mix/rise. I use KA stand mixer. I start with 1/2 to 1 cup of warm water (around 110 degrees)... cup will easily produce TWO good pized pizzas. I usually fill bowl up with HOT water and dump out before warm water for yeast... 110 degree water could lose a LOT of temp in a matter of seconds when dumped into a COLD bowl... and my kitchen is always COLD in winter. I add a heaping T of yeast... really have no idea if it's "fast" or "dry active"??... and let it sit for 5 minutes or so while I gather everything else. As long as yeast is starting to foam after 5 minutes or so, I go on with dough. I put in a pinch of salt, and a glug of GOOD olive oil and maybe a cup or so of AP flour... dough hook. Add flour a little at a time (so it doesn't fly all over ya) until dough pulls away from side of bowl. I let it knead by machine for 3-4 minutes on low. Liberal glug of GOOD olive oil in bottom of LARGE bowl. Dough dumped in and rolled around to coat... covered with towel or plastic warm... then to warm place to rise... oven preheated to LOWEST temp and then turned OFF... usually well poofed in about 30-40 minutes.
I preheat oven as high as it will go... 550, I think. I have a pizza stone but prefer a Calphalon pan with the holes all over bottom.I've come to prefer baking on this pan on a sheet of parchment. Maybe 15 minutes. I'd love to have bubbly yet gooey cheese like boardwalk pizza, but mine usually browns some... maybe you need a real pizza oven with super high temp to get that??
The type of cheese used makes the difference in how it melts. Fresh mozz is best for quick melting and really stringy results. Pre-grated cheese is dry and won't get as runny and tends to brown faster for me. I put my pizza stone on the lowest rack of the oven and preheat an hour (my stone is 3/4 inch thick, takes longer). Form crust, top and bake until crust starts to get a little char on the bottom. Being lower in the oven gives the toppings more time to cook so the crust can cook longer.