On Sun, 17 Sep 2006 14:08:20 -0700
"Frank103" > wrote:

> 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?


Uh . . . . lets not. Keep the microwave completely out of it.

If you want to speed-proof your dough, warm up the oven to 200
degrees or so, turn it off, cover the dough, and put the bowl in the
warm oven.


> 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


After the first rise is my preference.