Is it safe to consume homemade pizza dough that did not properly rise?!
Is it better to use "all-purpose" flour or "bread" flour?
Answers: i didnt let the active yeast foam before i added it to the flour.
Is it better to use "all-purpose" flour or "bread" flour?
yes it should be safe, bake it as normal. It may be a little dense as it did not rise but should be fine as far as safety. The flour should not matter too much, the difference is bread flour is sifted and has salt and bakeing powder in it. (baking powder is a levening agent so that would make it rise a little more)
It's fine to eat, though it might not taste too wonderful.
I put my ingredients in my breadmaker, and it does the rest. I use bread flour. When the cycle is over, I rest the dough, roll it out, etc.
TX Mom
it is still safe to consume.. it will just not taste as good.
how cute, you call your mom mommy :)
The pizza dough will be safe to eat.
"ACTIVE" dry yeast needs to be "proofed" before it is added to the dough. Proofing is when you let the yeast wake up and start reproducing in a small amount of warm water before adding to the dough.
"RAPID RISE" yeast does not need to be proofed. It can be added to the dry ingredients in its granular form or mixed with the wet ingredients. Either way it works fine. But it is OK to proof it if you wish.
Bread flour is best for yeast leavened dough. All-purpose flour will work OK, but the air pockets will be a tiny bit larger.
All-purpose flour does not have baking powder and salt added, as was suggested by another answerer. Flour, with salt and baking powder added, is labeled Self-Rising flour not All-purpose flour.
A trip to baking.911 and other baking web sites will tell you a lot more about leavening agents and the basic types of flour.