In a thread on pizza doughs about a week ago, someone said that after punching it down they wrap it well in plastic wrap and throw it in the freezer for "a perfect weeknight meal."
I've been using Julia Child's recipe and, in The Way to Cook, she says: "You can chill or even freeze it, but then it must be brought to room temperature and start to rise again before you form and bake it."
If true, it seems as though it would take much to long to thaw for what I'd consider a "weeknight" meal--at least if left to thaw at room temperature. Is there some way to thaw pizza dough fairly quickly? In a microwave, perhaps? Am I missing something obvious here?