There comes a time in the pizza dough process when the dough has to rest for
40 minutes or so in a warm place and double in size. A while back I read in
a microwave cookbook that the rising could be accomplished by microwaving
the dough in a bowl at power level one for 15 minutes, or whatever the time
was. Has anyone ever tried rising any kind of dough in a microwave?

Also, when is the best time to freeze pizza dough? Would it be better to
shape the dough and freeze it before it's baked; or would it be better to
freeze the dough after it's baked? Any help is appreciated. Thanks.
Frank