Pizza Disaster: What was the problem
Last night we had spectacular plans for pizza. I used a recipe that I had great success with last week and my family all made got their favorite toppings ready. The pizza looked great on top and even had a beautiful looking crust from the 550 degree baking stone, BUT the dough was raw and had no rise. I used the same recipe and the same oven/baking stone, the same dough ingredients, and the same method, but in looking at my notes, I think I made (at least) two changes/mistakes:
1) Following the recipe, I put the instant yeast with the dry ingredients. I usually mix the yeast into the water, but I didn't do that.
2) I think I forgot to fold the dough a few times before I divided it into pizza balls.
Other than that, I think everything was the same. I will also add that the yeast I have been using is about a year old and has been kept in the freezer.
Any insights that you can share that will help me avoid this mistake in the future will be much appreciated.