Morning · the 50%% check
Check the rise
↪ look, don't rush
In the morning, look at the dough: has it grown by about 50%% in volume? If yes, it is almost ready to become pizza.
How long this takes depends heavily on room temperature. With Hendrik's amount of yeast the dough is usually there after 12 to 14 hours. You can steer it — for example by using slightly cooler water when mixing — but it is a value you tune for your own kitchen, not a fixed number.
Once it has risen by roughly 50%%, move the dough to the fridge, otherwise it over-proofs. With the pot method this is easy: the whole pot goes in. With boxes you need room for all of them.
↪ cooler water slows a warm kitchen down