There’s nothing worse than prepping a homemade pizza dough only to discover several hours later that it never rose. If you’ve ever found yourself wondering “Is my yeast dead?” — you’re not alone. In this quick guide (and video), I’ll show you exactly how to test your yeast before it ruins your dough and your dinner plans.
What Happened?
I had a feeling my yeast had kicked the bucket. I tried to make pizza dough — twice — and both times it just sat there, lifeless. No rise. No bounce. Just a sad, flat mess. So I did what I should’ve done before using it: I tested it.
How to Proof Test Your Yeast
Before adding yeast to any dough recipe, here’s a quick and easy test to make sure it’s still active:
What You’ll Need:
Although you only need 1 bowl if you simply want to make sure your on hand yeast is good. Simply follow the instructions provided and if it passes with foam and bubbles, add it to your dough.
- 2 bowls of lukewarm water (around 95–105°F)
- 1 tablespoon of old yeast
- 1 tablespoon of new (or suspected good) yeast
- A couple of spoons for stirring
The Process:
- Measure the temperature of your water. You want it around 100°F — warm, but not hot enough to kill the yeast.
- In one bowl, add the old yeast. In the other, add the new yeast.
- Stir each with a clean spoon and let them sit.
- After about 5 minutes, observe the action.
The Results:
- New Yeast: Started to foam and bubble after just a minute or two.
- Old Yeast: Nothing. Flat as a pancake.
You might even see a little foam forming on the live yeast side, which means it’s doing its thing and releasing carbon dioxide — the sign of active fermentation.
Why Proofing Matters
Skipping this simple step cost me a batch of dough. Lesson learned. If your yeast doesn’t bubble or foam within a few minutes, it’s probably dead — and your dough will be too.
Can You Still Use Dead Yeast Dough?
Sure! While it won’t rise properly, you can still repurpose it for flatbread or crackers. It won’t go to waste — it just won’t be fluffy.
Final Tip:
Always test your yeast before baking — especially if it’s been sitting in the back of your fridge or pantry for a while. It only takes a few minutes and can save you hours of frustration.