I made a pizza dough, and...?
placed it on my oven door that was opened out. Went back 30 minutes later and it had already doubled in size. It was suppose to take an hour to do that. It must have been too warm.... anyway I moved it to another place. Did I kill the yeast? What will be the result?? Did I ruin it?
Answers & Comments
Verified answer
If the dough is still able to rise, you didn't kill the yeast. What often happens with pizza dough is that weather conditions, the freshness of the yeast, the exact amount of yeast and sugar you use, or the temperature it's rising at can cause the dough to rise at very different rates. The rule of thumb is to let it rise to double the size, which should occur anywhere between a half hour and an hour, depending on the conditions I already mentioned. The fact that it's rising fast is a good thing. You would only be concerned if, after 1 hour had passed, it still hadn't doubled in size.
It'll be absolutely fine!
Most recipes will say, come back in an hour and it will have doubled in size, but not that it takes so long.
Making bread is an art and dependent on so many variables, even the weather can effect it.
Your bread will be yummy, just give it a little more time before knocking it back again.
It's fine. Now that it's doubled in size, continue with the recipe.