That is actually a good question, and I am not sure that I have an answer for it. Most dough recipes call for about 2-5% oil, and with normal amounts of yeast you should see a fairly normal rise in the dough. However, there are deep-dish dough recipes, including many on this forum, that call for as much as 30% oil. Even then, if there is enough yeast in the dough--usually quite a bit more than for other pizza doughs--and as long as the fermentation temperature is high enough, the dough will rise. However, if the amount of yeast is kept constant and the fermentation temperature is kept constant (e.g., for a room temperature rise), I think that with increasing amounts of oil the dough will rise proportionately less.