I am a huge fan of homemade pizza; I am always looking for new ways to create them. The second I came across this recipe I was dying to make it (waiting hours for the fermentation was torture). I followed the directions, measured the ingredients by weight, and used the active dry yeast but it resulted in little to no rise. I let it ferment for the entire 3 days. Although the flavor was great and I cooked it with the broiler, because there was no rise I had to roll the dough very thin to have a large enough pizza for two. HELP!

• Reply