Oh pshaw, on Sun 17 Sep 2006 02:08:20p, Frank103 meant to say...

> 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?

Accelerating the rise of any yeast dough jeopardizes the flavor
development. There are various ways to do this, but I wouldn't bother.

> 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

I find it best to simply freeze the portion of dough in a plastic bag,
shaping it after it has been thawed.

--
Wayne Boatwright
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Was there dust on the mirror before Hui-Neng wiped
it off?