Yes you can do as you propose.
Increase the temperature of the finished dough to around 90F by using warm water to make the dough with. All other ingredients should remain as they presently are for right now. Immediately after mixing, form the dough into dough balls of desired weight, lightly oil and set aside (covered with a piece of plastic) to rise for at least 30-minutes (45 to 60 is better). Prepare the pan by greasing with shortening (Crisco) or margarine, place the dough ball into the pan and using your fingers, press the dough out to fit the pan. If you have difficulty, cover the pan and set it aside to rest for about 20-minutes, then finish pressing the dough into the pan. Once the dough is pressed into the pan, cover it and allow the panned dough to rise for 20 to 30-minutes, uncover the pan and place it into the fridge. After about 90-minutes in the fridge, cover the pan with a piece of foil crimped over the top rim of the pan. Allow the dough to remain in the fridge until the following day, then remove from the fridge about 60-minutes before you plan to dress it. From that point on dress and bake the dough as you would any other deep-dish pizza. Be aware though that you won't get the same flavor profile as you would from a dough that was given 24 to 48-hours of cold fermentation prior to panning the dough.
Tom Lehmann/The Dough Doctor