Hi Maria, yes, you can either prebake the crusts (as described in the Tips from our Bakers section on the recipe page), or you can refrigerate the dough after a slightly abbreviated first rise (1 hour). You can either refrigerate the dough in bulk form, or divide the dough and form into balls and place each ball on a plate coated lightly with olive oil. Dip the top of the dough balls in the olive oil and then cover well with plastic wrap. Refrigerate for up to 24 hours. For the dough that is already divided you can go right to shaping the pizza (it will stretch very easily). For the dough that has been resting in the refrigerator in bulk form, continue the recipe from step 4. 

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