I used a small desk lamp and let it hover over the dough to add a little warmth and allow the yeast to rise.
Brian does the honor of rolling out the dough. He rolls it pretty thin so the crust isn't too "bready" when baked, which is a common complaint about the recipe. We make 2 pizzas and have enough dough leftover to make another small pizza (which we attempted to freeze and see if we can use it in the future). Once we made the adjustment we were sworn believers in the Joy of Cooking dough recipe being tops.