I estimate that your recipe calls for about 4% yeast. Such a recipe is intended to make a dough that is usable within about an hour, if not less. If you leave the dough at room temperature, it will certainly "blow" within fairly short order and quite possibly make a big mess. Refrigerating the dough is one possible option but even then it is likely to overferment because of the excessively high amount of yeast. If I were in your shoes, I think that I would freeze the dough to stop the fermentation process and use it after defrosting it and letting it warm up.
Please let us know what you decide to do and with what results.