I’m making Roberta’s Pizza dough recipe from the NYTimes. Usually I put the yeast in lukewarm water before mixing it with the dry ingredients but yesterday I forgot to and used room temperature water. I’m doing a cold rise in the fridge and usually after 24 hours the dough has risen to about its full size.
Today however after 24 hours it’s risen about half as much as usual. Can I expect it to rise more? Or do you think that’s it? Do you think leaving it out at room temperature for x number of hours before baking would help it rise more?
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