Unrisen Pizza dough- what do I do with it?

[jisun1]

Last night I prepared pizza dough and left in the fridge so I can let it rise for 16 hours. This morning it does not look like it rose at all. I used yeast from the fridge and I did not leave it to room temp and with the warm water was not warm enough to activate the years. The question is - is there anything I can do with the dough or save can I it? Or is it not worth it and better to throw it out?

[chef chicklet]

Next time,if you need the dough right away throw it into the microwave gradually warming it. I do this with pizza dough that I put in the night before, and Im rushed to get the pizza out. Unless the yeast was dead in the first place, it will come around. I do this because first the dough is so cold and impossible to roll out. By heating it gently in the mw, It loosens it up, and if you have time, let it sit after warming it, it will come around.

[chowser]

Try leaving it out at a warmish room temperature. It might rise with more warmth.

If it doesn't, try making a starter of yeast, warm water, flour. Let it rise and then knead with what you have. This might help with proportions:

http://www.theartisan.net/pizzabas.htm

[jisun1]

Hmmm... i took it out and left it on the counter about 30 minutes ago and it looks like it is slowly doing something. This may work. Thanks all... I may be getting homemade pizza tonight after all.

[HaagenDazs]

Yep - just as long as you get it started you should be in good shape. Be aware that it can over-rise if you leave it o the counter until dinner time and you'll end up with the same problem you started with. The yeast can eat itself to death and consume all the sugars, etc. at which point there's no fix but to add more flour and basically make more dough. Not a huge problem but something you should be aware of.

[chowser]

Glad to hear it. In the future, try leaving it out at room temperature for at least half an hour (make sure it has obviously started rising) before refrigerating. It'll continue to rise in the refrigerator better. Even now, as HaagenDaz said, you don't want the dough to rise too much so you can put it back in the refrigerator to slow it down, if it's for dinner.

[Kelli2006]

Unless the yeast is too old to be viable it will rise when given the proper temperatures. Yeast is very forgiving, as long as it has food to eat and the water temperature was under 110°F. It is not necessary to bloom yeast, even active dry yeast can be mixed directly into the flour.

[chowser]

Todao mentioned this, too, about adding the yeast directly to the flour. Do you just add everything together, stir and knead? It's not a big deal to add yeast to water but it is 5 mnutes and another little bowl that I could eliminate.

[Kelli2006]

The dough will rise faster if you bloom it, but if your in a hurry and the dough will be allowed to rise for 4-5 hours, it is perfectly acceptable to add the yeast with the dry ingredients. It is critical that the temp of the liquid isn't over 110°, and that the yeast and the salt and dry yeast aren't mixed together because the salt will create a acid that can kill the yeast. I usually add the yeast, let it mix and then add the salt.

Instant yeast is designed to be added to the recipe w/o blooming, but I do it with active dry yeast w/o detriment.

[chowser]

Thanks--I'll give it a try. I try to make dough the night before, if I'm organized enough. I've read that about the salt and yeast but have not had problems with it. With the no knead bread even, I just mix it all up, salt and yeast last, and it's never failed to rise.

[DGresh]

has it been at room temp at all? If not give it a try. I often find that "not much happens" in the refrigerator.

[alwayscooking]

Personally, I'd use it. It will be flat and more cracker-like than traditional pizza but will still have a slightly yeasty taste.