I’m making dough right now for calzones, but my house is pretty chilly and I’ve heard that when dough is rising it should be in a warm place. It’s below 50 degrees outside and I’m bundled up inside as well, is that going to be a problem for my yeast? Will it just not rise as much, or am I simply incorrect and temperature doesn’t have anything to do with it?

Topics: food, cooking, eating, kitchen, yeast, pizza