Can I make the dough at night to bake before lunch the next day?

My understanding is that you want to proof the dough at room temperature overnight? If that’s the case, then my experience tells me that it will depend on your kitchen’s temperature. If it’s cold, then you can let the dough proof there overnight and bake it tomorrow. I have made pizza this way just this Christmas. My kitchen feels pretty cold physically. Next day I saw it puffed up several times bigger and when I poked it, it didn’t collapsed completely (a sign of over-proofing). Then I baked it right away. If you saw your dough puffed up really well and you were not gonna bake it very soon, you can put it in the fridge to slow down the proofing.