Oh, my house is also at 6500 feet, so I'm curious if that had anything to do with it not proofing properly?
[Reply]

Oh....hmmmm, good point.
[Reply]

Well, we can't help it, because of the weather. And it saves money to not run the AC too much or too high. I hate it at 80°, especially when the oven is on. I also need new insulation which I'm getting next Spring.

You'd acclimate if you lived here—eventually.
[Reply]

lighlty oil the bowl, cover with a clean kitchen towel, put either in an oven you warmed a little then turned off, or someplace warm (75-80)
[Reply]

IIRC yeast based doughs should rise faster at high altitude
[Reply]

Excellent, thank you.
[Reply]

Yes, that's what I thought. I guess it couldn't overcome the lack of relative warmth.
[Reply]

I think you're just gonna ha'fta make your dough from scratch if mikey's suggestion doesn't work.

It's okay Donger. Cooking and baking failures are part of becoming a good cook. I've had plenty of 'em.
Baptism by Fire!

I would have made a bunch of minis out of that springy dough...and rolled it — to hell with letting it rise. At least you woulda' had more than just sauce.
Kids usually don't care.
[Reply]

It would have risen, but it will take longer for sure. Yeast dough will rise even in the fridge given enough time.

Preheat your oven for 5 minutes and turn it off. Use that for a proof box.
[Reply]

Donger, why didn't you order out or just use the dough for a flatter crust?

I've done that before. It still tastes decent and you don't waste a thing.

My allergy dough stays close to flat.
[Reply]

On the road. Casey's pizza for lunch.
[Reply]

I fucking love Casey's pizza.
[Reply]

Just straight beef
[Reply]

Gak. I'm not a Casey's pizza fan. My stupid cunt sister demands it everytime we get together (of course she's not paying for it). I really hate it. Every. Time.
[Reply]

I didn't throw the pizzas out. They just weren't very good because of the crust.

I'm trying again tonight with the awesome suggestions that have kindly been given.
[Reply]