I was planning on grilling some pizzas tomorrow evening. I'm using Kenji's Grilled Pizza Dough recipe, but the dough isn't rising. I think my yeast is a dud (I didn't proof the yeast, just mixed it right in with the other dry ingredients). I made the dough the other day and threw it in the refrigerator for a 48-hour ferment. When I opened the refrigerator this morning my dough had barely grown.
If I grill this dough, will it come out dense or will I still expect to get some airiness? Should I ditch the dough and make a new batch (this time proofing the yeast first), since I can at least get an overnight ferment?