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Question Re Heavenly Pizza Dough

Glenn_256985

Instruction # 2 for making the Heavenly Pizza Dough reads:

"Using a thermometer, adjust sink tap until it reaches a temperature of 65 °F / 18 °C. Add water to a new bowl.Add cake yeast and gently stir to combine."

My question is about the temperature of the water. On my first attempt at making the dough, I used 65 degree F tap water. The dough was a failure.

On my second attempt, I raised the temp of the tap water to 100 degrees F.

The dough was magical and fantastic. MAMA MIA!

What is the right temp for the water?

Thank you for an excellent recipe?

Glenn

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FrankM_3301

By "failure" do you mean that it didn't rise at all? I can't speak to this specific recipe, but I do make pizza and bread frequently. I always use the filtered water that dispenses from my refrigerator. I don't heat it, but just add it to the bowl of my stand mixer. I am pretty sure it is below 65F, though I've never actually measured it. By the time I am finished mixing and kneading, there is enough heat there (from friction) to get things activated. I am usually doing long proofs, so at least 24 hours, therefore the yeast has plenty of time to work. Slow is better for flavor development. There are a few variables, so, your failure may not be attributable only to the water temperature. Of course, warmer water will activate yeast more quickly, and a warmer environment will increase activity. Was the water temperature the only variable that changed in the entire process?

Glenn_256985

Thanks for your reply. I used filtered water. All other variables were the same except for water temp. By failure, the dough, upon mixing, was very stiff and did not rise.