I doubled the recipe since I didn't want to do all this work for one small pizza. I used very warm water because I remember from my teenage days making pizza that the water should be very warm, not hot, to activate the yeast. To allow it to rise I preheated the oven at 200, then turn it off. I put the dough in a heat-resistant bowl into the oven with the door ajar to keep the temps in the eighties. Once it doubled in size, I managed to carefully spread it across a greased pan using greased fingertips.