I made a neapolitan style pizza dough at least 20-30 times and baked it in my Ooni Koda 16 and it the pizzas were just getting better and better. This time the dough just didn’t rise a bit. I proved it for 38 hours (cold and room temp) and it was made with the red caputo flour, which is supposed to be used if proving over 24h.
See the screenshot of the PizzaApp for more details.
My main assumption is the instant dry yeast that I kept in the fridge for more then a month. It was already opened and I naively thought I could seal it with some tape. This probably killed the yeast. I just wanted to hear what the community thinks of this. Thanks a lot. [PizzaApp](https://i.imgur.com/5qBUEVl.jpg)[Pizza_1](https://i.imgur.com/F6NDnCr.jpg)[Pizza_2](https://i.imgur.com/mPuumpU.jpg)
by tschmar
6 Comments
Hello /u/tschmar!
It appears that you are asking a question. Did you already check the following sources?
– [Frequently Asked Questions](https://www.reddit.com/r/neapolitanpizza/wiki/faq/)
– Already [ANSWERED](https://www.reddit.com/r/neapolitanpizza/new/?f=flair_name%3A%22ANSWERED%22) Questions
– [Beginners Guide](https://www.reddit.com/r/neapolitanpizza/comments/f8a5l8/faq_and_beginners_guide_to_neapolitan_pizza/) and [Image Guide](https://styles.redditmedia.com/t5_10luxk/styles/image_widget_3ft4tn2baku41.png)
– [Glossary](https://www.reddit.com/r/neapolitanpizza/wiki/resources/glossary)
**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/neapolitanpizza) if you have any questions or concerns.*
You killed the yeast, yes.
I test the yeast in my water before adding to the flour, just for this reason
Don’t use instant yeast and that’s pretty short time at room temp
This is a good reminder that it isn’t all about calculators and following recipies precisely. The reason for the first RT proof is to show your yeast it active. Sometimes it takes longer. Sometimes it is shorter.
I use SAF instant yeast that I buy in 1lb packaged. I have kept it in the fridge for well over a year (but sealed in a tupperware).
One thing I have done myself is got sloppy when I mixed things up and dumped the yeast on top of the salt and vice versa. That can cause issues.
I keep my IDY in the fridge and replace it every 4-6 months no matter what