I've been trying to make pizza dough from scratch but it never seems to puff up properly in the oven. I'm using all-purpose flour and letting it sit for about an hour before stretching. Am I missing something with the yeast or is it a timing issue?
An hour is too short - you need at least two to three hours of bulk fermentation, or even overnight in the fridge, to develop enough gas and gluten structure for proper rise. Make sure your yeast is fresh and active (proof it in warm water first if you're unsure), and check that your dough temperature is around 75-78°F, since cold dough won't ferment quickly enough.
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