I planned a head this week, saving enough Italian Ciabatta dough from a batch of bread I baked on Wednesday to make a pizza.
Moe took the dough out of the fridge around 3:00 PM yesterday afternoon so that it would have time to come to room temperature.
I got home from work at little after 5:00, in time to make the sauce, grate the cheese, fry the sausage and the mushrooms. The pizza went into the oven at 6:00. Baked on a stone at 550°F.