To be sure I understand, are you saying that you do not have any commercial refrigeration available to you? If you do have a cooler, can it store racks or trays of preformed skins (or shells or bases I believe you call them in Northern Ireland)?
I did a few calculations and it appears that your hydration is 50% and that your fresh yeast usage is 0.204%. That is a small amount of yeast, even for a short-term dough that you are making. Are you using very warm water in making the dough, maybe coupled with a fairly high room temperature? From the time the dough has been divided and balled, how many hours do you have before the dough balls can no longer be used?