Working with yeast is notoriously tricky. If your dough is not rising, it’s probably because of the yeast. Some common problems:
Yeast that’s too old might be dead. To determine if your yeast is active and alive, sprinkle on top of warm water. After 5 minutes, it should be foamy and bloated. That tells you its alive. If not, it’s time to buy new yeast!
Yeast that’s overly heated can also die. To make sure you’re not accidentally killing the yeast, add lukewarm liquid (110F).
Yeast that’s in a cold, drafty area will be slow to rise. Cover tightly and transfer to an oven that’s been preheated to 175F. Don’t forget to turn off the oven though — you only need the residual heat! And be patient — the suggested time for rising depends on many factors and can range from 1-2 hours.