Rolling out after or before the leavening process?
In making bread or pizza dough, there is no step called "leavening."

While there is some variation in method, depending on whether a preferment is used, in general, the active culture (whether it is sourdough starter, commercial yeast, or a combination) is added very early in the development of the dough.

The dough is then kneaded to develop gluten structure, and proofed to allow flavor to develop.   This is normally described as allowing it to rest until it is doubled in bulk.  

Then, it is "punched down", deflating most of the rise that happened during the proofing stage, and shaped into its final shape, and possibly placed into a mold or form.  It then rises again to a greater or lesser extent before baking begins.

There is no before or after the leavening.