American Pizza – dough not rising

[Sussan ScoolinaryTeam]

Hi @akram-belajouza

I reviewed the recipe from the course, and the reason it contains 1.5 grams of active yeast for 510 grams of flour is because the recipe also includes Poolish, which is a natural starter.

Could you tell us how your pizza dough turned out so we can understand what might have gone wrong?

Making a perfect pizza dough can be challenging and requires a lot of practice. Don’t get discouraged if it doesn’t come out perfect at first; you’ll improve with practice.

Best regards.

[Akram Belajouza]

Hey Sussan,
thanks for your message. Yes there is the poolish but it contains 0,4g of active yeast + 1,5g in the indirect dough. This makes a total of 1,9g. The dough is bread like, so not really airy or fluffy.
Also the percentages are wrong. It’s written 1,4g (25%) which can’t be. event 0,25% is not right. SO maybe you can check the recipie’s book again.
Thanks

[Sussan ScoolinaryTeam]

Hi @akram-belajouza

I understand what you’re saying, I just sent your observation to the content team for review.

As soon as I have a response from the team, I will contact you again.

Greetings.

[Sol Damiani]

Hi @akram-belajouza 👋

I want to give you a warm welcome to our Community! ☺I hope you feel totally at home. I’m Sol from Buenos Aires and I’m the Community Builder.

We are truly sorry to hear that your experience with this course wasn’t as comfortable as we aim for. Our Content Team will review your observations to make any necessary adjustments. Your feedback is invaluable in helping us improve and provide better content for everyone. Thank you for sharing your thoughts with us.

I invite you to explore our Feed. There you can:

• Share your dish pics and videos (up to 10MB). There’s a chance you’ll win a #ScooliStar. if your pic is great and the plating, too; we’ll upload it, mentioning you on our Instagram stories.
• 🚀Join our Challenges: you may win some wonderful prizes!

Have a super great day and hope to see you around often!