On 1/2/2011 7:53 PM, Christine Dabney wrote:

> I never let anything rise in a lighted oven. It isn't needed. Bread
> dough and pizza dough will rise just fine at room temp, and even in
> the fridge. It will take longer, but the longer time results in a
> better flavor. I usually let my pizza dough rise overnight or even
> several days in the fridge.

Thanks Chris! I was thinking about whether a flashlight would work.
lol Good to know it isn't necessary.