HELP! Dough Rising Disaster??? Please read in side details.. It's short?

The dough is unlikely to rise again or maybe you get a partial rise. Once the lattice work in the dough structure fills with gas it needs to dry and set AKA be baked. You *poked* a hole in the skin of the lattice making sure it can no longer hold gas to rise.

Next time go ahead and heat the oven as you did placing a metal bowl of warm water inside. Once you cut the heat source open the oven door a few minutes to allow it to cool. This would be a great time to have an oven thermometer. A temperature of 43 - 50C (110-122F) is good. Also you can oil the top of the dough to help prevent it from becoming dry. When you need to heat the oven for baking place the dough in a warm location covering it to help it stay warm until the oven is ready.

Your first mistake was using your oven to thaw; an oven generally doesn't go below 170*F, which is too hot. There is a very good chance that the yeast is now dead, and will not rise. Your second mistake was touching it while it was rising. If you had left it alone, it might have risen so that you could have baked it. If the crust came out too hard, you could have brushed butter on it to soften it.