'd love to make the dough tonight – is there a problem letting it rise overnight?? (so many recipes say to let rise overnight). my other question is if i can let it rise overnight, does it have to be on the counter? After a... (3 replies, last updated by Nalega December 17, 2006)

I’m making pizza for friends and am going to have to make the dough 8 hours or so before the guests arrive. Most recipes call for the dough to rise 1 – 2 hours. If it rises all day, will it be a problem? I’ve... (3 replies, last updated by podunkboy October 11, 2007)

I have made basic pizza dough this morning, to bake tonight. I usually make it a day ahead and let it rise in the fridge, then out for 2 or so hours room temp to do the final rise for baking. I wonder if I can leave it out this... (2 replies, last updated by rjka November 6, 2004)

Hi I am going to try my hand at making bialys - I am having company for breakfast and would like to serve them fresh out of the oven. The problem is, I have to let the dough rise for 2 hours. Is it possible to let the dough rise... (9 replies, last updated by jeanmarieok February 24, 2009)

I’m trying to make a Pissaladiere for the Los Angeles Chow Fiesta Saturday morning. My problem is that the recipe I’ve selected calls for rising the dough THREE times before topping and baking. Since I have to be at... (3 replies, last updated by Jeremy Newel October 22, 2004)

. If the mixture foams up in a few minutes, the yeast is fine. If not, you probably need new yeast. The last thing you might consider is how much kneading you do. If the dough has not been kneaded to develop the gluten a bit, it... (11 replies, last updated by axesbowledaslove September 27, 2006)

Anyone able to help. I picked up the rapid rise instead of regular and am so confused by it- I don’t know why. I just want to make a pizza dough using my stand mixer and bread flour-Anyone have any input on this subject or... (6 replies, last updated by jenwee November 2, 2008)

Do I really need to trash the dough? I hate to waste food, but I have two unbaked loaves of bread that I clearly made with dud yeast (I didn’t proof it beforehand; lesson learned.); they’re cold little lumps. Anybody... (16 replies, last updated by Father Kitchen April 6, 2008)

up barely rising and has the consistency of a biscuit rather than a fine crumb I prefer for my sandwich breads. Is it the gluten or the maker? (5 replies, last updated by Caroline1 November 15, 2009)

someone chime in on how the timing should be handled if the 2nd rising went too long? Should I then re-shape it, and then let it rise (a 3rd time) for 2 to 3 hours, and not longer, and bake it then? What are the conditions of a... (7 replies, last updated by HLing April 4, 2007)

Help! What can I do with bread dough that doesn’t rise? I refrigerated it, reshaped it, put it in a warm place and it still does nothing. (4 replies, last updated by cheapskate January 20, 2007)

, oregano, basil, cayenne pepper, or your favorite spice to the flour before you mix. 4. Make a sourdough starter and use a cup. You’ll have to alter for consistency. 5. Let the dough rise for 8-12 hours to develop some... (6 replies, last updated by Tupstate September 4, 2007)

my recipe is 1 Tbs. rapid rise yeast, 2 1/2 C. bread flour, 1 C. semolina, salt and 1 C. water. I dump it all in the kitchen aid mixer (you could use a food processor)and I let it mix for 15 minutes. Take the dough and put in an... (6 replies, last updated by dkd March 18, 2004)

Russo’s has great pizza dough. Flour, salt, and water – no sugar in it. If I know in advance that I will be making pizza, I make the dough myself. I use a recipe that has a slow overnight rise in the refrigerator. It... (32 replies, last updated by justbeingpolite August 17, 2009)

keep eating. If you are forcefully knocking it down, you are undoing the first rising. If the dough is too stiff, it may also need a bench rest. Let the dough sit on your counter/board/work area, covered with a towel, for about 20... (10 replies, last updated by Marco September 21, 2006)