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- Pizza Dough Not Rising – Here’s What to Do
- Identify the Cause of the Problem if your Pizza Dough is Not Rising
- Check the Fermentation Process if Pizza Dough not Rising
- Possible Causes Why Pizza Dough Not Rising
- Pizza Dough Not Rising – Troubleshooting Process
- Check the Yeast
- Check the Flour
- Check the Water Content or (Hydration Percentage) and Water Quality
- Check the Salt Content
- Check the Oil Content
- Perform the Following Tests:
- The Last Slice
- Additional Resources on Pizza Dough
Pizza Dough Not Rising
Having your homemade pizza dough not rising can be a crushing feeling, but it’s not the end of the world. If you have had similar proofing problems, you can learn to avoid future proofing problems that may come up.
So. let’s find out what you need to do!
Pizza Dough Not Rising – Here’s What to Do
The old expression of saying keep calm’ or don’t worry should automatically be applied to making pizza dough.
Let’s face it, kitchen mistakes can happen for any reason, and if they do, you need to find out what’s going wrong. From what you can see, you can quickly fix pizza dough mishaps.
Just like any other situation in life; first, you need to:
Identify the Cause of the Problem if your Pizza Dough is Not Rising
Why did my pizza dough didn’t rise?
Any yeast dough won’t rise mainly because of improper or no dough fermentation. It could be caused by a faulty or inadequate quantity of ingredients or a mismanaged dough process.
So, let’s take a quick look at the fermentation process.
To learn more about pizza dough hydration, check our article The Ultimate Guide to Dough Hydration
Check the Fermentation Process if Pizza Dough not Rising
Fermentation is the process by which yeast metabolizes or consumes simple sugars to produce carbon dioxide and alcohol.
Fermentation occurs as the yeast in the dough becomes active, which causes the dough’s rise or proving.
So, why do we need to ferment the dough to make pizza? Fermentation improves the structure, texture, and flavor of the dough. To learn more about the fermentation process, check our article Discover the Ultimate Guide to Pizza Dough Fermentation.
As you can see, yeast is the star ingredient of the fermentation process!
Do you want to know what is happening to your pizza dough? Always start by checking the yeast. We will discuss this in more detail later on.
But if something isn’t happening because of problems in your essential ingredients, look for the most obvious signs.
Identifying what happened with your unrisen pizza dough begins by looking at each ingredient and method process to see what has failed.
Possible Causes Why Pizza Dough Not Rising
Many factors are attributed to causing the pizza dough not to rise:
These factors will affect the formation of the gluten network and the fermentation process achieved through proofing.
Gluten is a viscous and elastic substance formed during the mixture of flour, yeast, and water. Flour contains two proteins called “gliadin” and “glutenin” that are insoluble in water.
When these two proteins come in contact with water and are stressed by the energy of mixing, they bind to each other, forming the gluten network.
Gluten is also known as “mesh gluten” because, just like a web or network, it holds together the dough.
Gluten is what helps the dough take shape and create a structure. It acts like glue in the mixture. Some flours do not contain gluten, which is very difficult to handle because they have the consistency of a cream.
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Pizza Dough Not Rising – Troubleshooting Process
Here are the steps to follow to check why your pizza dough is not rising
Step 1 – Check Your Ingredients
Even though you have your pizza recipe, the ingredients that count the most for getting pizza dough to work correctly.
In most cases, yeast is the dry ingredient that plays the most critical part in developing the appropriate pizza crust by using quality ingredients.
To find the best yeast for pizza dough, check our article Yeast: Here’s What You Need to Know.
Check the Yeast
Possible Problems Related to Yeast:
Here are some of the causes why the pizza dough is not rising that might be related to yeast.
Not Enough Yeast
If you’ve added too little yeast to your dough mixture, the dough will still rise; it just will take longer to proof.
Oddly enough, longer proofing results in more vital gluten, which can make a better crust.
The hard part is waiting for your pizza dough to be proofed appropriately so you can eat your pizza right away.
It’s a horrible thought, but yeast does have a shelf life that can result in yeast that doesn’t react when you try to activate it.
You should be able to see if your yeast is still good when you proof your yeast. If it’s bubbling and expanding with a yeasty smell, then it’s good.
Expired yeast will cause your dough to rise slowly, and you can quickly remedy this issue.
Essentially, all you do is add more fresh “not expired” yeast to help your dough rise without any problems.
Expired yeast won’t ruin your pizza dough or change the flavor of the dough one single bit.
Water temperature is going to play a significant role in proofing your yeast. The same can be said about the type of yeast you use.
To activate the yeast, the water needs to be lukewarm (95-to 105 degrees F) enough to chemically cause the yeast to react with the water and sugar. This process is what causes it to bubble up.
Adding Yeast Mixture to Flour
When adding the yeast mixture to the flour, also add the water, mix for 1 minute and let rest so the flour can absorb the water mixture appropriately.
Here’s What You Can Do if the Problem is the Yeast
You can always use fresh yeast (“Fresh” as in not expired, not cake yeast) to counter this problem if the yeast has expired or is dead.
Even if yeast is expiring, you can easily add more yeast to your dough to get it to rise normally. You won’t have any problems with your dough rising after that.
If the water is too hot, it will kill the yeast, and the dough will not rise. To fix this, just add more yeast to the dough mixture, knead it for about 5 minutes and let it rest.
If the water is too cold, just be patient; the dough will rise and take longer, place the dough inside the oven without turning it on or in another place where the temperature is about 80 degrees F.
Check the Flour
The flour may be another cause why the pizza dough not rising.
Most homemade pizza recipes call for different kinds of flour, depending on your pizza style or sometimes on your dietary needs.
If you use the wrong flour, you will also have problems forming gluten.
Also, so many people stick to Vegan diets, making good pizza dough even more problematic.
So what exactly do you need to check with your flour?
Flour Protein Content
Pizza dough needs high protein content flour. To get excellent rising dough, you need to have 12% gluten.
Good bread flour will do the job as well. Gluten helps to provide stretch when you start to form your pizza shape.
But more importantly, gluten helps give your cooked dough a great crunch or satisfying chew. You cannot get this by using ordinary all-purpose flour.
Here’s What You Can Do if the Problem is the Flour
If you used the wrong flour, maybe you used all-purpose, cake flour, or any other grain flour such as chickpea flour or rice flour with low protein content; you can quickly fix the problem by adding vital wheat gluten to the pizza dough mixture.
This additive contains the supplemental protein that helps to form gluten. That is, of course, if you aren’t gluten intolerant. To learn more about how to use vital wheat gluten, check our article Vital Gluten: The Magic Touch for Pizza Dough.
To make pizza dough, you’ll want to look for a finely ground wheat flour that’s in the 0′ or 00′ grade, with high protein content, so you get better hydration in your dough.
Check the Water Content or (Hydration Percentage) and Water Quality
Another factor that may lead to pizza dough not rising is water.
Tap water will have natural elements that include minerals that can be essential for creating gluten in your pizza dough.
With natural calcium and magnesium found in hard water, this aids the strength of gluten that helps it be more robust and tougher yeast dough you can achieve.
Not enough water can make your dough stiff and dry. And we all know what happens if there’s not enough liquid present for the yeast to use: It doesn’t work the way it should! You want the dough to be slightly sticky and elastic.
Too much water can lead to sticky pizza dough, which can also be of concern.
To learn more about pizza dough hydration, check our article, The Scientifically Proven Formular for Pizza Dough.
* Water Substitute for Pizza Dough
One expert tip if you don’t want to risk using tap water is safe to use milk. The calcium in milk is perfect for making a solid gluten network and hydrating pizza dough, yielding excellent stretch and rise.
It can also add a bit of sweetness and dough.
Here’s What You Can Do if the Problem is the Water
In terms of quality, you would want to know what’s in your water; you can learn more about this in our article Astonishing Secrets Water can Reveal about your Pizza.
Also, avoid distilled water as all minerals have been removed during filtration.
You might not have expected that higher hydration can affect the amount of elasticity that you’re looking to have.
The starting point is 65-70% hydration based on the amount of flour vs. water. If you have 1000 grams of flour and 650 grams of water, this is 65% hydration.
So if the dough is too dry, calculate how much water you used and compensate for the difference by adding more water to bring the dough to the correct hydration percentage.
If the dough is too wet, add more flour at 1 tablespoon at a time, allowing the dough to rest and absorb the extra water until it is at the desired consistency.
Check our guide on the 7 Hydration Percentages that Make the Best Pizza for more on this subject.
What holiday celebrates the rising of dough?
Check the Salt Content
Adding Salt to Pizza Dough
Adding too much salt to your dough will slow down the fermentation process. In most cases, it can kill the yeast and stop the proofing from happening. Hence, pizza dough not rising.
The overly salty dough will ultimately cause the yeast to be less active and make your dough weaker or not rise at all.
You need to have enough salt added to your dough recipe to give it flavor, but the salt content should not be more than 5% of your flour.
This ratio is calculated based on a percent of the flour weight. The ideal percentage of salt ranges from 2.5% to 5%, depending on the pizza you are making.
Here’s What You Can Do if the Problem is the Salt
Salt can slow down or even kill your yeast production and fermentation. If you added too much salt, you might want to start a new batch or use this dough for making flatbread instead.
It will be suitable for other applications that don’t need rising involvement. Ultimately, you’ll end up making new pizza dough aside from this.
For more information on salt content, check our article The Role of Salt in Pizza Dough.
Check the Oil Content
Adding Oil to Pizza Dough
Adding oil to pizza dough helps improve the dough’s texture and adds flavor to the finished crust.
Oil will help increase the dough’s volume during fermentation. However, too much oil may add weight to the dough, making it rise slower or the pizza dough not rising.
Here’s What You Can Do if the Problem is the Oil
We can all agree that there is a limit to how much oil can go into a pizza dough recipe. Some recipes call for an average of 2-3% based on the hydration of your flour.
When it comes to weighing out your ingredients for pizza dough, the oil percentage is then calculated at 2 to 3% but does not exceed more than 5% of your total flour. Always start at a low percentage and test your dough; remember that it is always easier to add than to subtract.
When you notice that you used too much oil in your pizza dough when the situation gets a little problematic. However, you can quickly fix this problem by adding making some adjustments.
For detailed calculations on how to fix the oil content check our article Here’s Everything You Need to Know About Oil in Pizza Dough.
Step 2 – Check Your Temperature
Temperature is one of the critical variables that you need to pay close attention to. The temperature of the dough, the refrigerator, and the kitchen all make a massive difference in your result.
The humidity in the air is of equal importance. The flour in your dough will absorb more or less water, depending on the humidity of the air. As a result, you can have a wetter or drier dough.
Proofing time and temperature work closely together and varies based on different types of doughs, flour strength, dough formulation, the degree of fermentation, and treatment received by the dough during mixing and kneading.
Check the Water Temperature
Water temperature plays a vital part in fermentation but isn’t limited to helping yeast to become activated. No matter what kind of yeast you use, fresh or dry yeast will react the same way if the temperature is optimal. Here’s what you’ll need to know to get effective results.
The best temperature for the water you are using should be 95-105F degrees. You want to get your yeast into the water as soon as possible, which will help your yeast become active. Anything cooler will not activate your yeast, and you will see the pizza dough not rising, so always use water at this desired temperature.
Check the Fermentation Temperature
The best temperature while your dough begins to ferment will be 80F degrees. This proofing process is usually in a part of your kitchen that is warmer and keeps your rising dough at a constant temperature while it begins to rise.
Check Your Dough Temperature
The dough’s temperature as it begins to proof, or rise, affects the rate of fermentation and, in turn, the flavor and texture of the finished crust. It may also be a factor why pizza dough not rising.
The optimal dough temperature for most pizza doughs is 75 degrees F.
Here’s What You Can Do if the Problem is the Temperature
If your kitchen is cooler than usual, you must increase the room temperature.
This can be done by turning on your oven and cracking the door. This will give your kitchen increased warmth and allow your dough to proof as it should.
Step 3 – Review Your Fermentation Process
Fermentation is also called proofing and can be completed either by using warm temperatures or through cold proofing.
If you’re cold proofing, these times take longer inside your fridge and are specific to a particular type of pizza dough. You’ll also find that when the dough is proofed twice, it will change the overall texture of your crust.
Bulk Pizza Dough Fermentation
After the dough is mixed with yeast, it’s allowed to rise before the shaping of the dough balls occurs. This process causes the dough to stretch and relax as the strength of the gluten develops.
The two most essential components of bulk fermentation are:
Bulk Fermentation or Rising
The dough’s first rise, also known as bulk fermentation, first fermentation, or the first rise, is the dough’s first resting period after the yeast has been added.
This is a crucial first step if you want your pizza to look and taste good. It’s called bulk proofing or bulk fermentation because the entire batch of dough is fermented before it’s divided and shaped into doughballs that will be later shaped as pizzas.
The bulk fermentation is complete when the dough has doubled or is substantially larger.
The first fermentation should be 1 to 1 1/2 hours that have already converted the yeast and sugar into gas and makes your dough rise.
Ensure that your dough rises quickly and is located in a warm area or about 80 degrees F. This proves your dough in a short period if you’re in a hurry.
Second Fermentation or Dough Proofing
Proofing most commonly refers to the final rise a pizza dough undergoes, which takes place after the dough balls are shaped but before the pizza is shaped.
During the proofing stage, the yeast produces gas, which imparts a level of aeration to the dough just before the baking stage.
Pizza recipes call for your dough to proof a second time to make your dough softer. This can take at least 30-45 minutes after the first proofing.
The risen dough is cut into balls and allowed to ferment further. After this, each dough ball is shaped into your pizza form.
Cold Fermentation or Dough Retarding
Pizza dough proofed in your fridge is called cold fermentation; slow rise and takes up to 24 hours.
By retarding the dough, your dough will have more complex flavors, allowing you to make it ahead of time. You can ferment the dough, save it, and use it at a later date.
This slows the production of gas within the dough resulting in a crust that will become dense and the pizza dough not rising. This fermentation is best when you want to produce a thinner and lighter crust.
Here’s What You Can Do if the Problem is the Fermentation Process
As usual, you’ll need to increase the temperature in your kitchen to stimulate your dough fermentation. But even with cooler rooms, you’ll have to allow your slow-rise dough more time to rest, as it proves.
Rooms that are room temperature around 74-76F degrees will take longer for your dough to rise.
To ensure you have a good fermentation, check the temperature of the ambient or the place where the dough will be proof, and cover the dough with plastic wrap so it’s protected from humidity or smells from the refrigerator.
Step 4 – Review Your Kneading Process
Mixing pizza dough seems easy enough, but the kneading will make every bit of difference for the best formation of gluten in your dough.
You knead the pizza dough after the dough is initially mixed and only for a few minutes. Overkneading will turn the dough tough.
Not Enough Kneading
Kneading pizza dough will help build up the right amount of gluten. If you don’t knead your dough, it won’t have the strength to spring back or hold its shape after it’s cooked.
This under-kneading step will result in a limp dough and lacks any internal resistance when cooked.
No Gluten Development
Properly mixed pizza dough is why gluten will form as it begins to prove. With no gluten development, you likely did not mix your dough, which will appear uneven in the overall dough color.
An adequately mixed dough will have a satin-like color and natural sheen.
Here’s What You Can Do if the Problem is the Kneading Process
A poorly kneaded dough won’t have better-tasting qualities after it gets cooked. To fix this, knead your dough for an additional 5 minutes and then check for gluten development.
Ensuring that you have adequately kneaded dough helps form good gluten, essential for creating chewiness or levels of crunchy crust.
Perform the Following Tests:
Just like any unsuspecting chef will check their cooked pasta by throwing it on the wall, these tricks don’t always work.
You can test pizza dough using proven methods that will immediately tell you – you’ve done your job correctly. Follow these dough testing tips to get the best results.
Dough Tear Test
This is a clear indication that your dough hasn’t developed enough gluten. To fix this, knead your dough for another couple of minutes and allow it to sit for 10-15 minutes. Whether it’s proofed a second time, it will form enough gluten so that it doesn’t tear when you start to stretch it out.
There is an easy way to see if you’ve kneaded your pizza dough properly. It involves taking a small piece of dough and stretching it like a little window. If the dough is kneaded thoroughly, it will stretch easily, forming a thin inner membrane that’s almost see-through.
Slightly dent the dough with your finger; if it retains the indentation, it is ready!
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Here’s What You Can Do
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The Last Slice
We hope this guide gives you more information on how to identify and fix your pizza dough and the top reason why your pizza dough is not rising correctly.
While many reasons have been answered, many common mistakes are easily remedied. Now you can make better pizza dough with confidence no matter what mistake you might have made.
Additional Resources on Pizza Dough
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