I found though experimentation that while my pizza dough recipe said to only knead the pizza dough once then let it rise, that the dough came out better if I punched it down, kneaded it, then let it rise a second time, like for bread.
Normally I don't have time for this. I have some spare time, as I got the dough on its first rise around breakfast breakfast. Punched it down around lunch, and now it has risen again, and would have time to rise again. (Assuming the yeast still functions.) Or would this be bad, should I just leave it in my car (where it has been rising) til I prep it for dinner? Maybe I should put in into the fridge?