The secret to successful dough management is temperature. If you use a suitably strong flour, like Pillsbury "BREAD FLOUR" available form most supermarkets, and have a good dough formula/recipe, and keep the finished (mixed) dough temperature in the 75 to 80F range, you should be able to keep the dough for 2 or 3-days in the fridge. For this application, I would suggest using bread bags to store the dough in. Mix the dough, immediately take it to the bench and scale it into desired weight pieces, then form it into balls, lightly oil the dough balls, and place into individual bread bags, twist the open end of the bag to form a pony tail, and tuck the pony tail under the dough ball as you place it into the fridge. To use the dough balls from the fridge, remove and allow to temper AT room temperature for about 2-hours, then open the dough ball(s) into pizza skins as you normally would.
Tom Lehmann/The Dough Doctor