Also, keep in mind that as you ferment the dough at different temperatures you will get different finished flavor profiles. IE: The flavor profile of a cold fermented dough is not the same as that of a warm fermented dough. If it were me in that pickle, I'd mix a dough with a targeted finished temperature of about 85F, scale, ball, oil, refrigerate maybe every 4-hours during the day, or as I deemed necessary to maintain my dough supply. Do you have a reach-in cooler? If so, try this, Make your dough at night, scale, oil and place into individual plastic bags, refrigerate, early the next morning, place the bags of dough into a box (reduces storage space) and make another batch the same way. The first batch will be ready to go when you are, and the second batch should be ready to go later in the afternoon, mix a third batch after the noon hour trade for the dinner/evening time, this one should be ready to go around 6:00 p.m., do this as necessary to maintain a constant dough supply without over running your ability to inventory dough. The key here is to use individual bags for your dough. Once cooled (about 3-hours) they can be grouped more tightly together for better utilization of limited cooler space. Any major ingredient or restaurant supply should be able to provide you with low cost plastic bread bags. You might need to dock the dough pretty good to control bubbling, but this should allow you to limp through until you can add more cooler space.
Tom Lehmann/The Dough Doctor