My pizza dough recipe has been pretty consistent for the last year. The one thing that I wanted to improve on was more bubbles in the crust. I let my dough rise twice (an hour at a time). Now, my extra step is to let the rolled out dough rise for another 15 – 20 minutes (a third rise). That is when the great bubbles have time to develop. It’s also an automatic timer for when the oven has had enough time to heat up and retain the set temperature once you open the door to put your pie in. It’s a two-for-one.