How far in advance are we talking about pre-opening the skins? If the time will be fairly short, less than 30-minutes, you can probably get away with it but remember that the dough will be warm when you open it and it will also be actively fermenting so even the semolina flour will most likely be engulfed into the expanding dough potentially causing the waxed paper to stick to the dough. In this regard parchment paper might work better, and better yet would be to very lightly oil each skin to further ensure release from the separating papers. To protect the stack just lightly cover with a piece of cling wrap. I would not recommend trying to put the stack of pre-opened skins in the fridge as this will serve no useful purpose and may in fact, contribute to problems caused by condensation forming (warm dough cold environment) such as a sticky or tacky dough. I've also found it to be beneficial to minimize dough absorption as this will retain better handling properties of the pre-opened skins as you remove them from the stack.
Tom Lehmann/The Dough Doctor