The secret to great homemade Pizza Dough lies in the proofing of the yeast as well as not over proofing the dough. Remember, water temperature is extremely important in this step. Your water has to be WARM. If it's too hot, it'll kill the yeast. And if it's too cold, the yeast won't wake up like we need it to. And therefore, your pizza dough will never rise properly. I normally use my finger to check for warmness. But if you're uncertain, use a thermometer. In order for the yeast to proof properly, the water has to be between 110-115°F. Over Proofing the dough will make it become too puffy, big and difficult to work with. The size of the dough after the 10-20 minute rest should be no more than double.