Hi Jeanne, we're sorry to hear this recipe didn't work well for you! The standard Neapolitan Pizza recipe that appears on the package of our 00 Pizza flour can be a little tricky because of the long, slow fermentation. Room temperature plays such an important part in the dough rising and fermenting properly, and it can be difficult to time this exactly right, given individual household temperatures. I would suggest trying our Weeknight Neapolitan Pizza recipe, which includes a more traditional timeline and more yeast and flour. This dough will be easier to work with and will also rise in a more predictable fashion. 

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