I’m planning on making 2 [pies](https://www.seriouseats.com/detroit-style-pizza-recipe) tomorrow and the goal is to have them ready to eat around 5/5:30pm. Ideally what time should I get the dough started? I want to give myself a cushion in case it takes some extra time to rise, and I already made the sauce. But was thinking around noon to start mixing the dough? My oven does have a proofing feature as well so in a pinch I can use that too.
Also, how long does the SAF Yeast stay good for once its opened? I have a 1# bag from Costco that’s been open at least a year but in a bag sealed.
Lastly, if you’re looking for brick cheese, check your local restaurant supply store. I went to Restaurant Depot in Michigan and got a 5.5# brick for $11! Fresh Thyme wanted $5.99 for 8 ounces. Pizza for days!
by reb6