Something wrong with pizza dough - 3rd time in a row
There is not enough information here to give you a solid answer.

There are two things to consider:


Have you proofed your yeast?  Active dry yeast needs to be proofed, and while instant yeast does not, it cannot hurt.   Dissolve the yeast and sugar in warm water (about 105 - 110 F, 40 - 43 C).  After 10 to 15 minutes, it should be quite foamy.

This demonstrates that your yeast is alive and well, and will be ready to raise your bread or dough.
In the winter, rising will be slower, possibly by a lot, depending on how much cooler your kitchen is.  You may wish to create a friendly proofing box for the rise, with a warm hand humid environment.

My favorite way to do so is to boil a microwave safe container of water (a couple of cups or a liter) in the microwave, and then push it to the back of the cavity.  Then use the microwave as a place to let your dough rise. The microwave has to be turned off while proofing, if you turn it on, the dough will fail.