By allowing pizza dough to rise before baking, the crust will have a lighter texture. This process is called proofing and it is done after you have formed the dough. During this process, dough is aerated, which leavens it creating a thicker, more tender and crispier crust. Thin crusts are usually not given any proof time. Proofed dough will double or triple in height and continue to expand during the first few minutes of baking. The combination of the proofing height and oven spring produces a lighter textured crust. The crust also becomes more tender because the reduced density of the baking dough creates better resistance to heat transfer through the dough. You can proof pizza dough at room temperature, but the process can be unpredictable if your pizzas are made to order. When the room is cold, the dough will proof more slowly and if the room is hot, it will proof faster. The best solution may be to get a proofing cabinet. They have temperature and humidity controls so you won’t need to cover the pans to prevent the dough from drying out.

Source: http://pizzatoday.com