How do you make pizza bases?

[Rouge]

I personally find its softer, lighter and more elastic. I do mine in the breadmaker so it is allowed to rise in the machine, then once I put the dough on the pizza trays I allow it to rise again (after I've put the bascillio sauce on it, and I find the crust is flufflier as a result.

[Netix]

Ok, should I let the dough rise in the mixing bowl, or on the trays, or both?

Or if neither, will the dough rise when I bake the pizzas, even if they have been frozen?

[Rouge]

If freezing I would let the dough rise before in the bowl, then freeze on trays. You don't have to double proof its just something I prefer. I've never had pizza dough that hasn't been allowed to prove.