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Ok so I am still struggling with pizza dough. I'm using the BGE recipe found in the cookbook. I use active dry yeast. To activate I'm putting in warm water with a smidge of sugar. Admittedly I have not mixed the yeast in the warm water before I just let em float on top.
Now the problem I'm having (that I blame yeast for) is that my dough is not doubling in size when I let rest and it isn't nice n stretchy like it ought to be. I let rest over night and just stretched after allowing it to warm. The dough was too elastic and kept snapping back into place.
Am I not activating the yeast properly? Am I not kneading long enough (2-3 min max)? Any help would be appreciated. I keep messing up what ought to be an easier process. Thanks all.