When you are making a pizza how long do leave out the dough to rise?

Pizza dough typically needs to rise twice. The first time is known as the bulk fermentation, and it lets the yeast start feeding on the sugars in the flour and produce gas, which will give your pizza its distinctive airy texture. The second time is known as the proofing, and it allows the dough to relax after being shaped into individual pizzas.

Bulk fermentation: Room temperature (around 70-75 degrees Fahrenheit): Allow the dough to sit at room temperature for 1-3 hours, or until it doubles in size. Some recipes may call for a slower fermentation in the refrigerator (known as "cold fermentation") that can take up to several days.

Proofing: Once you have shaped your pizza dough into individual balls, place them on a lightly greased sheet pan and let them sit at room temperature for about 30-45 minutes, or until the dough rises and becomes puffy.

The exact time it takes for the dough to rise can vary depending on the temperature of the room, the type of yeast used, and the recipe you are following. Always follow the specific instructions provided in the recipe for the best results.