How do I know if I damaged the yeast in my pizza dough?!
Answers:
109 is as perfect as you can be, truly. If the dough is rising slowly it may be because 1) it's not covered 2) it's not a in draft-free place 3) it's not in a warm spot.
All things being equal, expect the rise to take up to 1 1/2 hours
Patience, grasshopper
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It just takes a while. The speed in wich it rises really depends onhow warm your "warm spot" is. A slow rise is best.
It will take at Least 45-hour for the dough to rise.
You have done nothing wrong, I would put it down for where you left it.
Eric,
I've always been taught that one should stir a yeast-water-sugar mix wit wood or plastic tools, and it should be mixed in a glass or plastic bowl. i really don't know what effect using a metal bowl or implement would have on the yeast, since I've never experimented with them.
Another thing to consider is the room temperature at which the dough is rising. If the room is cool, below about 70*F, the dough will rise more slowly.
As a general rule, recipes tell us to let dough rise until doubled in bulk and then gives an approximate time frame. That time frame is not graved in stone. If at the end of the rise time the dough is not doubled in size, let it rise longer.
Another thing to consider is whether or not you yeast was still good. Check the Package for an expiration date. If you are using bulk yeast rather than individual yeast packet. test your yeast to make sure it is still active. In a cup of warm water, 105* to 115*F, dissolve a teaspoon of sugar and a teaspoon of yeast. If the yeast does not produce a good head of foam within ten minutes or so, your yeast is dead or dying and should be replaced. If it does foam well, you will know the yeast is good and simply let your dough rise longer.
Doc Hudson
