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.