To Barbara:
You risk killing the yeast by putting the dough in the microwave. If
possible, make the dough 1, 2, or 3 days in advance, place in an
oiled Ziplock bag in the refrigerator, and then remove from fridge
about an hour before you plan to make pizza.
Option #2: Create a "dough timer" by placing your pizza ingredients
in the pan, setting it on the delayed timer setting for approximately
1 1/2 hours later than you want your dough ready. Stop the machine 1
1/2 hours before it completes the cycle (before it starts to bake)
and your pizza dough should be ready to shape.
Linda Rehberg