How can I Raise dough in oven?

* Heat and Yeast: Yeast, the key ingredient for dough rising, thrives in a warm environment but dies in extreme heat. The oven, even at low temperatures, is too hot for yeast to work properly.

* Moisture Loss: The oven's dry heat will quickly evaporate moisture from the dough, preventing it from rising and making it hard and dry.

Instead of the oven, you should:

* Proof in a warm place: Find a spot in your kitchen that's between 70-80 degrees Fahrenheit (21-27 degrees Celsius). This could be near a radiator, under a lamp, or even in a warm oven (turned off).

* Use a proofing box: These specialized boxes create a controlled warm and humid environment ideal for dough rising.

* Let it rise in a bowl: Cover the bowl with plastic wrap or a damp tea towel to create a humid environment.

Remember:

* Patience is key: Dough takes time to rise. Don't rush the process.

* Watch for signs of rising: The dough should double in size and feel light and airy.

If you're having trouble getting your dough to rise, check your yeast for freshness, ensure the water temperature is not too hot, and avoid over-kneading the dough.