I made a pizza dough and I left it to rise until doubled in bulk. However, it didn't rise at all. After reading here I can just guess that I killed the yeast cells:
Yeast Is Too Hot. Recipes that call for active dry yeast direct you to dissolve that yeast in warm water. Sometimes the recipe calls for the liquid to be heated with fat and then added to the yeast. Either way, if the liquid is too hot it will kill off yeast cells. Yeast is pretty picky. It doesn’t like it too cold and it doesn’t like it too hot.
If this is the case and after waiting more time, it still doesn't rise, is there something I can do with the dough? I wouldn't want to throw it away.