Yeast Problems

Chris writes:

Hi Albert,

Thanks for you interest. I made the dough the first time and it was awesome. Now for some reason everytime I make it, it does not rise like it should. For instance, the yeast does not get "frothy". It rises some, but not like it should. It is the same yeast I used before and it is new. I normally put it into the bag with the oil, the first time it grew out of the bag...that was great! Now, it does not even double.

What am I doing wrong? The temp of the water is about 110.

Thanks,
Chris

My response:

first thing I would try is to back off on the temp to 105.

If the temp is to high it will kill the yeast.

also you can try to proof the yeast in the fridge for 24 hours or longer.

Honestly you do not need much yeast to activate.

Finally I would try some differnet yeast.

I have had some yeast that was not up to par even though it was not expired.

I hope this helps. I really think the secret is a 24-48 hour proof.

Finally, if your pizza tastes good, don't worry about anything else. that is what's important.