Reinhart's whole wheat focaccia dough used for pizza
I have Peter Reinhart's book Whole Grains Bread and have made bread from several of the recipes. Recently, I tried using the focaccia dough for pizza. The focaccia recipe says the dough can be used for pizza and to follow the pizza instructions on page 270. It seems some information is missing--that there is a gap between the focaccia recipe from when the dough is put in the refrigerator and the instructions for shaping and topping the pizza. So my basic questions:
1. Should I take the focaccia dough out of the refrigerator and let it sit at room temperature for awhile before shaping it?
2. If yes, then how long?
3. Any other tips? For instance, would par baking the shaped-dough for a minute or two be helpful?
My first attempt at making pizza with the dough produced quite good results, but I am looking for excellent results. Thanks.
PS. Can the dough be successfully frozen to use later? If yes, any suggestions for freezing or thawing it?