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[Gene GeRue <genegerue AT ruralize.com>]

On Jul 4, 2007, at 7:43 AM, Rob wrote:
> If I'm going to use for pizza dough I just grab it after the first
> rise, cut it to the number of crusts I'm making, let it rest for 5-10
> min then use it.

I get a second rise by putting the skin into a cold oven and then  
bringing oven temp gradually up to 350. Yeasties gasp and die at  
about 140. I prebake my skins because my pizzas are heavy and the  
skins would be slimy and thin if not for the second rise and the  
prebake.