I was pretty sure I had my recipe and method nailed, done tens of pizzas with it but it failed me now for the third time in a row. It's driving me nuts, I had to throw away dough worth 15 pizzas.
The problem is it won't rise as it should.
First the recipe, which I took from popular Italian website and translated. I let it proof for 2 hours.
1/2 kg unbleached all purpose flour
4g dry yeast, half sachet, or 12g normal.
11g sea salt, 1tbsp
300 ml Warm water
3tbsp Olive oil
So, why it wouldn't rise is beyond me. What might be the factor?
1) Is it the brand of the yeast? Now I use Red Star, but I used some European before.Both fry yeast in sachets.
2) Too cold or too hot water to let the yeast soak (proof)?
3) Kneading for too long or not long enough?
4) Room temperature for proofing too low? It is winter now, and all the previous attempts were in summer. Although I did place it near the heat source.
Last thing I'm going to do now is I'm going to increase the amount of yeast by 2x, to see what happens. But originally I had to reduce by half from all the US recipes when I found an Italian and it worked much better. I still have to know what has changed in the overall conditions for such a huge difference.
Left it overnight and the dough seems perfect. It just needed more time it looks like.