Pizza base doesn't rise... help!

[Matt..]

I have been making my own pizzas for a while now, though have an issue where the base doesn't rise. I use the Jamie Oliver base recipe with '00' flour, and have a stone to cook on. I have tried leaving the dough to rise at room temp, and in the fridge, and the results are always the same (no rise).

Would anyone be able to give me some advice on how to make the dough rise properly? Maybe i'm not adding enough yeast? or maybe i'm rolling it incorrectly?


Thanks

[spikeyhead]

The yeast it dead, buy some new stuff.

[rich0411]

I used his recipe for my pizza the other night, first time I have ever made a pizza base before and it rose up loads. I did use brand new yeast though.. perhaps trying some new yeast?

[H_Kan]

As said, get some new yeast and ensure you don't use water which is too hot as that will kill the bacteria in it. For packet yeast, the water should be warm but bearable to stick your hand in.

However, you mention leaving it at room temp or in the fridge, which isn't something I've ever done. We usually leave pizza dough in a warm cupboard above our hot water tank and it rises a treat. Sounds like it's not being kept warm enough.

[rich0411]

I kept mine in warm kitchen with a warm damp towel on the top of the bowl and it rose a treat!

[Matt..]

It rises ok when i leave it out, but when i cook it, it doesn't rise... So i get no air pockets in the base, and it's just flat.

[Kermit power]

Matt.. said:

It rises ok when i leave it out, but when i cook it, it doesn't rise... So i get no air pockets in the base, and it's just flat.

That sounds like what pizza should be! Are you trying for one of those foul deep pan abominations?

[zakelwe]

This is how to get it to rise

http://slice.seriouseats.com/archives/2010/09/the-...

And this is the cooking method

http://www.seriouseats.com/recipes/2010/09/cold-fe...

works perfectly.


Andy

[Matt..]

Kermit power said:

Matt.. said:

It rises ok when i leave it out, but when i cook it, it doesn't rise... So i get no air pockets in the base, and it's just flat.

That sounds like what pizza should be! Are you trying for one of those foul deep pan abominations?

No, not at all, but i would like some rise in it so it's not totally flat

[Kermit power]

zakelwe said:

http://www.seriouseats.com/recipes/2010/09/cold-fe...

works perfectly.


Andy

That sounds perfect, but what the hell is a broiler???

[spikeyhead]

Kermit power said:

zakelwe said:

http://www.seriouseats.com/recipes/2010/09/cold-fe...

works perfectly.


Andy

That sounds perfect, but what the hell is a broiler???

Tis septic for grill.

[Kermit power]

spikeyhead said:

Kermit power said:

zakelwe said:

http://www.seriouseats.com/recipes/2010/09/cold-fe...

works perfectly.


Andy

That sounds perfect, but what the hell is a broiler???

Tis septic for grill.

Ah, right. So he's grilling the too of the pizza, then putting it on the hob to do the underside of the base, rather than putting it anywhere near an oven? Interesting. Looks good though!

[zakelwe]

Kermit power said:

zakelwe said:

http://www.seriouseats.com/recipes/2010/09/cold-fe...

works perfectly.


Andy

That sounds perfect, but what the hell is a broiler???

Mrs Zakelwe.


Andy

[zakelwe]

Kermit power said:

spikeyhead said:

Kermit power said:

zakelwe said:

http://www.seriouseats.com/recipes/2010/09/cold-fe...

works perfectly.


Andy

That sounds perfect, but what the hell is a broiler???

Tis septic for grill.

Ah, right. So he's grilling the too of the pizza, then putting it on the hob to do the underside of the base, rather than putting it anywhere near an oven? Interesting. Looks good though!

The reason he does this is that most ovens don't get hot enough, for instance most only go up to about 250C. So under the grill at full blast will do the toppings and the rim of the pizza and then on the hob at full blast does the bottom. The pan is still hot from the grill but it is this second stage that really cooks the base from the bottom up, meanwhile the topping stays hot of course.

It is one those things at home that does taste better than the professionala.

Andy

[Kermit power]

zakelwe said:

Kermit power said:

spikeyhead said:

Kermit power said:

zakelwe said:

http://www.seriouseats.com/recipes/2010/09/cold-fe...

works perfectly.


Andy

That sounds perfect, but what the hell is a broiler???

Tis septic for grill.

Ah, right. So he's grilling the too of the pizza, then putting it on the hob to do the underside of the base, rather than putting it anywhere near an oven? Interesting. Looks good though!

The reason he does this is that most ovens don't get hot enough, for instance most only go up to about 250C. So under the grill at full blast will do the toppings and the rim of the pizza and then on the hob at full blast does the bottom. The pan is still hot from the grill but it is this second stage that really cooks the base from the bottom up, meanwhile the topping stays hot of course.

It is one those things at home that does taste better than the professionala.

Andy

Ooh! Time to get some dough made up for next week, methinks!