— ly brod

So, uh, pizza dough should rise. Um, we make pizza once a week at our house. Um, we, it's like we have a tradition with our kids, it's like a pizza movie night, but we typically try to make our pizzas instead of just ordering them or getting them from the store or stuff like that. I mean, occasionally we'll get like frozen ones or something like that if we know we're gonna have a busy week, but we make our pizza dough every single week. Uh, we also make bread at the house and they are very similar recipes. Um, but one of the processes is after we, you know, make our pizza dough, we definitely make it rise and we spread it out in the pan that we're going to do each, usually do a, you know, rectangular size sheet pan and then roll that out and then put it out, put a damp towel over the top and let it rise as well. There's proofers you can get for it as well too, but more than likely we want to be able to get some of those nice poofy balls actually in it. In fact, my daughter will only eat the pizza that has the, the little balls on it that have a little jar on it. Um, and the pizza. So they should act pretty, uh, similar in both ways. It's just the, the, the bread dough, you're keeping it kind of in the ball shape, right? Or the shape of which you want it, and it's, it looks bigger and it's rising as it's doing that. The pizza dough is not gonna rise as much, right? So if have a thin layer of it like this, it's might, you know, at most double, kind of in size, uh, except for a couple of those little bubbles that kind of come up. Um, so you, you should get a ri a rise out of both of those, no pun intended, um, to be able to, um, you know, get the best effect. If you're not getting the rise, um, you might wanna check your yeast to make sure that it's still activated.