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?


When they say power level one they mean 1% power. Most microwaves I've
seen these days have their power levels in increments of 10. So the
lowest power setting would be 10% power. I still have the microwave my
parents gave me when I went away to college 20 some odd years ago and
you could set it for 1% power for proofing bread dough. The
instructions said to first boil a cup of water in the oven to create
humidity and then place the dough inside the oven, set the oven at 1%
power for ten minutes, and then let it sit inside the oven for 20 more
minutes before checking it. 10% power for 15 minutes is going to kill
the yeast in the dough. You could still use the microwave as a proof
box though. Just boil some water inside the microwave and then hurry
up and place your dough inside before all the humidity escapes.