Pizza Dough Won't Rise

Really having trouble getting scratch made pizza dough to rise in the oven. It'll rise during a 24 hr proof in the fridge. But after letting it get to room temp and building the pie, it barely rises when it's in the oven. I've tried as high as 500F on a pizza stone. Any thoughts on where I might be going wrong?

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fisher23

Without knowing your dough recipe it is hard to try to help out. Here is the recipe that I use. The Caputo 00 flour can be difficult to source sometimes, but is available at Whole Foods (bulk section and sometimes in a small 5 lb bag), or on Amazon. It makes a beautiful soft smooth dough (note it is a very soft dough). I have an outdoor pizza oven but during the Winter I cook it in the house at 450°F on a pizza stone placed in the upper 1/3rd of the oven. I was told that the radiant reflective heat from the top of the oven helps, I have had very good results. This dough gives you a good rise in the oven.

http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

Kevin_166854

Wish I had your problem. My pizza dough rises in the oven like mad! (Mine is a flour, water, salt, yeast high hydration dough aged in the fridge for up to a week after its initial full rise at room temp.)

jeewan_322372

accourding to your proofing terms when you take your dough out of the fridge you have to let it come to room temp fully make your disc lit it proof awhile and then add your toppings and bake

Mike_Brennison_323017

Curious what flour you're using. I'm doing a 50/50 blend of Barilla 00 & all purporse (tried multiple brands with the exception of King Arthur)