I proofed my yeast and realized it was dead but decided to still make the pizza because I figured flour, tomato sauce and cheese would still taste good.
550 degrees Fahrenheit- 9 mins- 12 inch diameter.
Top and bottom perfect but It still looked dense and undercooked in the middle.
Is this because the yeast was dead?
First attempt was room temperature and second was refrigerator temperature after proofing for 2 days- both doughs were undercooked in the middle.