With that amount of flour, I would probably only use 2 tsp. yeast. It may take longer to rise, but it will be better. Cutting down on the sugar will also slow the rising a little. In my opinion, slower rising dough is more uniform and better tasting. Storing the dough in the refrigerator will slow the rising and you can just punch it down every time it rises too much. Put the dough in a plastic bag that has either been dusted with flour or coated with olive oil. Close with a twistie; ziploc will just burst open if the dough rises too much. The dough will start to sour, which for pizza, I think makes it tastier. Alternately, you can freeze dough, but for one day refrigeration should be fine. I find refrigerated dough easier to roll; it doesn't shrink back as much.