Quick question about knocking back pizza dough..

[MinnieBar]

Ok, so I've just made my very first batch of pizza dough.

I put it in the airing cupboard to rise, all good.

I knocked it back and left it again. It's risen again (so far, so good, hurrah!).

Now, my question is, if I knock it back again and roll it out onto a pizza stone, will it rise again? Or do I do that part at the last minute, i.e. just before putting it in the oven??

I generally roll it out and leave it for a few minutes before I bake it.

recipe I use says you can roll it out and freeze in greaseproof paper (maybe?) in the fridge. Presumably the cold will stop it rising further

Ah, thanks. I ignored it while I made the sauce, grated the cheese etc and rolled it at the last minute.

It was very tasty, but it did puff up quite a bit. I still have the other half of the dough to do for me and DH - should I be knocking it back harder?? Rolling it even thinner??