When I make pan pizza, similar to PizzaHut what I do is knead the dough, then roll it out flat and place in a well oiled pan. I let it rise, then top and bake. Kinda like a one rise loaf of bread minus the toppings.
What I have found is that is that the pan pizza doesn't rise as fast vs the typical round dough ball.
To put it simple. Is my pan pizza dough, being a thin circle in a pan vs a dough ball impacting how fast the dough proofs?
Thanks
Shape does not matter. Type of yeast. amount of yeast, and temperature are the factors that effect rise time.
do you roll out your round dough pizza? rolling it out will push all the trapped gasses out and will rise less.