How long you can leave the pizza dough depends on the environmental temperature that allows it to rise. For example, to let your pizza dough rise at room temperature, you should leave it for 2-4 hours until it doubles its volume.
Standard pizza dough (with more yeast) can sit out on the counter for 2-4 hours, while a Neapolitan-style pizza dough (with less yeast) can be left out for up to 24 hours.
Let rest at room temperature until the dough doubles in size, 1 to 2 hours. Or, if time is tight, let it rest at least 20 minutes before proceeding. Or refrigerate for several hours, deflating if necessary if it threatens to burst the plastic.
Rising the dough
48–72 hours (long rising time) or 24 hours (medium rising time). Place the dough balls in room temperature for 2–3 hours before baking.
Maybe a little, but most of the magic is from Fleischmann's® RapidRise™ Yeast. This super fast-acting yeast requires no hydration in water, only one rise, and a rise of ten minutes at that. Meaning you can have pizza on the table in 30 minutes or less.
In short, the most common reasons for your pizza dough not rising are incorrect use of yeast, improper water temperatures, inadequate rising time and over-kneading the dough.
You have a few choices with this pizza dough: You can make the dough and let it rise for an hour or so, then proceed with making your pizzas right away, or you can make the dough whenever you have a spare 10 minutes and keep it in the fridge until you need it (up to three days or so).
It's better to leave cold pizza dough out for 30 minutes and/or follow my recommendations for using a window to let the pizza rise. If you don't want to wait for pizza dough to rise before stretching it, then make pizza on a frozen pizza crust. There are so many ways to make it taste restaurant quality.
If you don't let pizza dough rise, then it will not be able to trap the air bubbles that make for a light and airy crust. This will result in flat and dense bread that won't have much flavor or texture.
Once you've made your pizza dough, you can place it in the fridge and let it rise overnight for up to 24 hours. Take it out of the fridge 20-30 minutes before you intend on using it to let it come to room temperature. This way, you can make your pizza dough the day before. This is great for entertaining.
At which point during the dough making process would it be best to freeze or refrigerate? You can refrigerate the dough after almost any step, but after the first rise (or a little before) works best. Store it, covered, in the refrigerator for 1-3* days. Allow room for the dough to expand as it will continue to rise.
How long can dough sit out on the counter? The maximum amount of time dough can sit out on the counter is four hours for yeast-made bread, six for sourdough.
In a toasty kitchen, your dough may proof in as little as an hour (or less!). When the temperatures dip, it can take much longer—upwards of two or even three hours. You'll know it's done when it has a full, puffed appearance, like in the image below.
Some doughs are very lively and can proof in as little as 30 or 40 minutes. Other doughs take much longer and need anywhere from 1 to 4 hours to properly rise. Using dough that's too cold isn't the only way to make a mistake when preparing your pizza, because you can also over-proof the dough too!
If your gluten hasn't developed enough, it will remain too tight and your dough will want to spring back into its original shape.
Though it's important to knead your dough thoroughly, it's not necessary to knead your dough for long. We recommended kneading your dough for about 4 to 6 minutes! Over-kneading your dough will create a fine, crumb-like texture, giving your dough a bready texture rather than a light and airy pizza crust.
The main goal is to let it grow without killing it. Punching down the dough will remove some of the gas bubbles and will produce a finer grain. It also redistributes the yeast cells, sugar, and moisture so they can ferment and rise the dough during the proofing stage.
With the “Proof” setting: If your oven has a “proof” setting, use that. Easy as ever! With the light on: Your oven light may actually give off enough heat to warm the oven to the perfect temperature. Place your covered bowl with the dough on the other side of the oven and close the door while the dough rises.
Warm the Dough
The protein, called gluten, that makes the dough chewy is tighter when the dough is cold. If it is not warmed enough, the dough will snap back like a rubber band when you try to stretch it. Bring the dough to room temperature loosens it up and makes it easier to work with.
If your dough balls didn't rise, it's because there wasn't enough yeast fermentation. There are several reasons for inadequate fermentation, but here are the top few. 1) There simply isn't enough yeast in your formula. Trying increasing your yeast by 10% increments in future batches to see if you get the proper rise.