A couple years ago, in central Ohio, I made enough dough for two NY style dough balls, and eventually drove to Chicago, where I made the two pizzas. I can't remember all the details, but I'm sure I made the dough a day or two in advance. I rounded the dough immediately after mixing, then put the dough balls in plastic wrap in the fridge and transferred the dough balls to a cooler before the roughly six-hour drive to Chicago (on a very hot July day).
I don't remember having any trouble with the dough, and I remember being very happy with my pizzas (even though someone turned off the oven before I made the second pizza, which I didn't know until I realized my pizza wasn't baking).
I used All Trumps flour, probably at 58-60% hydration and about 1.5% oil.