I found this thread as I was looking to understand why my tried and true pizza dough recipe didn't rise. (in ball form) I usually have a nice dough with holes and texture. This last time it was rather flat and didn't really rise and get bubbly. I see now that since it was much colder--prob less than 70 degrees, it might have been the temp of the dough balls not increasing and not dead yeast. Do you think having all the dough balls in dough boxes might be helped the most with a heating pad underneath before making into pizza shape?

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