Why My Pizza Dough Is Not Rising – The Easy Solution

A pizza boodle that is not rising will make a dry, flat, pizza crust. not what you ’ re normally looking for in a capital pizza ! This article will explain how rising pizza boodle works, the top reasons why your pizza dough didn ’ t rise, and how you can well fix it .
The top reasons your pizza dough is not rising are:

  • Dead yeast – too old yeast or too hot water
  • You’re rising the dough at a too low temperature
  • You’re using too little yeast
  • You didn’t knead the dough enough
  • The dough needs to rest longer

What causes pizza dough to rise?

Rising, or agitation, is a complex action, and there are many factors that affect it. But in short, what makes your pizza dough rise, is yeast eating sugars from the flour, and converting it to CO2 that inflates the dough and makes it increase in volume. But to amply understand how this process works, let ’ s take a look at the 4 essential ingredients that make up any pizza dough .

The 4 essential ingredients for pizza dough

Every pizza dough consists of 4 ingredients : flour, water system, salt, and yeast. And all of these play an important role in the arise of the boodle.


yeast is a type of fungus that eats boodle. A by-product of this is CO2 and alcohol. so when the yeast feed carbohydrate, it turns it into CO2 and alcohol – this chemical work is called agitation. The CO2 is what inflates the boodle, and makes it increase in book when it ’ s surface .
The yeast needs a certain temperature to work. When you bake pizza, the yeast likes to work at room temperature. If it ’ randomness blistering, the yeast will work fast, and if it ’ randomness cold, it will work slower. So the independent way to manipulate how fast the dough is rising is to adjust the temperature or the total of yeast. But there are besides early factors that will affect the speed of zymosis, such as the hydration of the boodle, the total of salt, and the quality of the yeast .

Flour and gluteden development

The main component in pizza boodle is flour. The flour is basically food for the yeast. And during agitation, the flour is broken down into sugars that the yeast feeds on. You want to feed your yeast good food, it ’ s therefore crucial to use choice pizza flour .
Caputo Pizzeria Tipo 00 Pizza Flour If you make a purchease through this link, we earn a small commission at no additional cost to you. Read more about pizza flour here .


Water allows the yeast to move more freely in the boodle, and access its food ( flour ) fast. A higher hydration dough, therefore, allows the yeast to move even faster and will speed up the zymosis march, effectively decrease rising time .
Higher hydration will make the dough rise faster, lower hydration will make the dough rise slower.

Salt slows down the yeast

In addition to enhance flavor ( have you always tried any kind of bread without strategic arms limitation talks ? … I don ’ metric ton recommend it ! ), salt slows down the yeast. This means, that if you add more salt to your dough, it will take longer to rise, and if you add less salt, it will be quicker.
Read more about salt and how it affects dough and rising here .

Do dou want your dough to rise fast?

This might sound like a silly motion, of course, you want pizza as fast as possible ! Well… that ’ s not constantly the case. Fast-rise pizza dough might not create the best leave. A slow-fermentation boodle will have more spirit, better consistency, and be more digestible. And this takes time to develop .
thus how fast your pizza dough should be rising depends on what kind of pizza you want to bake. That ’ s something you should keep in mind while reading this article .
As an case, for Neapolitan pizza, you want a long, behind emanation, normally 8-24 hours. But to understand how different factors affect rising is useful to both slow down and speed up the agitation depending on your goal .

Dead yeast

The most coarse reason for pizza boodle that is not rising, is dead yeast. That can be a consequence of too hot water that kills the yeast, or that the yeast is old and not active anymore .

Too Hot Water

yeast is a living microorganism that can die if it ’ s exposed to excessively hot temperatures. The temperature yeast dies depends on the species, but most types of yeast will die at around 120-140°F ( 50-60°C ). so if you mix the yeast with besides hot water you ’ ll kill it, and as a result, your dough will not rise .

The Yeast Is Bad or Too Old

The yeast will besides stop working if it ’ mho besides honest-to-god. This is specially a problem with fresh yeast, which normally has a shelf-life of around 3 weeks. Dry yeast does last much longer, much 12 months, but it besides goes bad if it gets besides honest-to-god .

How to check if the yeast is good

To check if your yeast is hush active, fill a glass with ardent water, 1 teaspoon of yeast, and 1 teaspoon of sugar ( to give the yeast some food ). then leave it for 10-15 minutes. If the yeast is still active, it should start bubbling .
In the picture below you can see what dead yeast ( left ) and healthy yeast ( mighty ) look like after 10 minutes .
Yeast test

Too cold water

If you use besides cold water it will slow down the yeast. The yeast will start working as normal finally, but not until the boodle come to temperature. so if you start off with coldness body of water, it will take longer for the dough to rise than if you start with room temperature or lukewarm water .
One thing worth note is that the temperature of the dough will increase when you knead the boodle. So starting off with water that ’ south on the cool side, might not be a bad idea. actually, the AVPN ( The True Neapolitan Pizza Association ) recommends starting with 68°F ( 20°C ) water when you bake neapolitan pizza. The reason is that will let the boodle reach the optimum heighten temperature when you finish kneading .

Too cold rising temperature

Another reason your pizza boodle is not rising is that the room you’re rising the dough is too cold. Lower temperatures will slow down the yeast. And even if you start off with affectionate water, it will cool if you leave the dough to rise in a cold room .

Bad water

Bad water will mess with your yeast. The quality of tap water depends on your placement. hard water, ph, and add chemicals are factors that all affect agitation time. If you ’ ra uncertain of the quality of your tap urine, try bottle water .

Not enough yeast

The more yeast you add to the dough, the fast it will rise. So if don’t add enough yeast, the dough will rise too slow, and can even appear to not rise at all .

How much yeast do you need for pizza dough?

How much yeast you need, chiefly comes toss off to two things : how long you want your dough to rise, and at what temperature you rise the boodle .
A distinctive Neapolitan pizza should rise for 8-24 hours, and consequently need very little yeast. Because you want the process to be behind and regular. To achieve this slow rise, you typically use around 0.2% yeast ( in baker percentages ).

A typical homemade pizza, on the other hand, frequently has a rising time of 1-2 hours, therefore needs much more yeast than the Neapolitan-style pizza, because you need more yeast to make it rise that fast. This kind of pizza typically has around 3-5% yeast. I personally recommend trying a slow-fermentation because the behind action adds a lot of flavors, but that ’ s a discussion for another time .
The sum of yeast you need besides depends on the temperature you ’ ra let the boodle rise in. so if your hose is colder than common, you may have to increase the sum of yeast in the recipe. And similarly, if your hosiery is unusually hot, you may have to decrease the measure of yeast .

You didn’t knead the dough enough

Gluten development, which happens when you knead the dough is besides authoritative for the boodle to rise. The reason is that when yeast turns sugar into CO2, the accelerator needs to be trapped in order for the boodle to rise. That ’ s where gluten comes in .
Gluten is a character of protein found in wheat flour. When you hydrate and knead gluten, it will develop a strong network of gluten strands. This net will grow stronger the more you knead the dough. This net of minor walls is what traps the CO2, and increases the volume of the dough. You can think of the dough as a balloon that the yeast is filling with gasoline when the boodle is fermenting .
If you don ’ metric ton knead the dough adequate, the gluten network will not be strong enough to hold on to the gas. And the gas will equitable leak out deoxyadenosine monophosphate fast as the yeast can produce it. Imagine trying to inflate a balloon willed with holders – that ’ s not going to work very well .
It ’ second therefore important to knead the dough adequate for the gluten to develop. This normally requires 15-20 minutes of kneading by hand .
here ’ s a detail article if you want to know more about gluten and how it affects your pizza dough .

Too short rising time

The least reason your boodle didn ’ deoxythymidine monophosphate rise, is that you didn’t give it enough time. particularly if you ’ ra baking Neapolitan-style pizza, you have to be patient, and give the dough the clock it needs .

How to fix pizza dough that is not rising

Increase the temperature

The first base matter to check if your boodle is not rising is that the temperature where it ’ randomness resurrect. You should aim for temperature, around 73-75°F ( 23-24°C ) .

How to increase the temperatur

One thing you can do to increase the temperature is to place the boodle in your oven with a cup of boiling water. The oven will trap the heat, and make a warm environment for your boodle .

Check that the yeast is working

When you ’ re baking Neapolitan-style pizza you typically don ’ metric ton leave the yeast in halfhearted water to rehydrate, like in most bread recipes. It ’ s therefore a little hard to know if your yeast is working .

Dry yeast

To check if your dry yeast is still active, what you can do is to put a little bit of yeast in a glass of halfhearted water system and leave a few minutes to see if starts to develop. You should be able to both see and smell the yeast after a few minutes. If the yeast is working, you can go ahead and make your pizza, the rest of these should be all right as well .
I personally use dry yeast all the time, because it ’ south very commodious due to the long shelf-life. The yeast I ’ megabyte using the most is Caputo Lievito .
Caputo Lievito Active Dry Yeast If you make a purchease through this link, we earn a small commission at no additional cost to you. You can read my inspection here to see why I love this yeast .

Fresh yeast

For fresh yeast, you can normally see and smell if it ’ s fresh or not. When the yeast gets honest-to-god, the outside starts to dry out and sometimes gets a black color. This is a sign of the zodiac that your yeast has gone bad, and it will not work properly if you try to bake with it .

Add more yeast to the pizza dough

If you think your boodle contains excessively small yeast, you can dissolve yeast with a little act of halfhearted water and mix it with the boodle. If you suspect that the yeast international relations and security network ’ thymine working properly, I recommend checking it as described in the previous section .
Keep in mind that if you add more water to the boodle, you might besides want to add supernumerary flour to not alter your hydration .

Knead the pizza dough more

To develop the gluten in the flour adequate, you need to knead the dough for at least 15-20 minutes. therefore if you haven ’ deoxythymidine monophosphate already done that, knead the boodle more !
You can check for gluten growth using The Poke Test or The Windowpane Test .

Give the Dough More Time to Rise

Don ’ thyroxine be impatient ! If you ’ ve done everything above, give the boodle more time to rise .

Baking in a different environment – why your pizza dough is not rising

One last thing deserving mention is that baking in a different environment will enormously impact your dough and how it how well it ’ s rising. Temperature, humidity, and altitude are some of the most common factors that will affect rising. so if you ’ re following a boodle, and it doesn ’ thyroxine seem to give you the like consequence, it may be that you living in a different environment .


In higher temperatures, the dough will rise faster, so if you live in a hot place, your boodle will rise faster than in a cold position ( unless you regulate the temperature using a fastball or vent conditioner, of course ). If you ’ rhenium broil in a hot environment, you, therefore, want to reduce the amount of yeast, and in a cold environment increase the sum of yeast in the boodle .


In a higher humidity environment, the dough will rise faster. If you ’ re bake in a high humidity environment, your boodle will have higher hydration compared to the like recipe made in low a humidity environment. The reason is that the boodle will absorb urine from the air, effectively increasing the hydration of the boodle. As already mentioned, higher hydration will increase the rising meter, while lower hydration will decrease the rising time. You therefore may have to adjust the hydration of your boodle depending on the humidity by adding less or more urine.


High altitude will make the dough rise faster, ascribable to the lower vent atmospheric pressure. At 3000 feet ( 900m ), the dough can rise a much as 50 % faster than at ocean level. You, therefore, need to reduce the sum of yeast to mitigate this. At 3000 feet, you should reduce the come of yeast by around 20 % .

Traveling or Baking at New Locations

The above factors are something you should be particularly mindful of if you ’ ra travel, or recently moved .
I was once traveling to the mountains for skiing with some friends. And the pizza maniac I am, of course, I planned to bake pizza ! But the boodle didn ’ thymine seem to rise quite right… it was rising much faster than I expected, despite the cold, dry environment. And I couldn ’ thymine figure out why. This was the demand lapp recipe I had used a thousand times before. Honestly, I spend most of that weekend trying to understand what was going on and late understood that it was the low air blackmail at the eminent latitude that made the yeast work faster .