Hi Sarah, depending on the timing of your drive and how much time you have once you arrive, you could also consider refrigerating the dough in bulk form the night before you plan to serve them. For this method I would mix and knead the dough and then let it rise at room temperature for about an hour. Deflate the dough, round it up and place it in a greased bowl with room to rise, and cover the bowl well so that the dough doesn't dry out in the fridge. The next day you could pack up your dough and bring it along (in a cooler if it's more than an hour drive), and then shape them as soon as you arrive. The dough will move faster and more predictably if it is refrigerated rather than frozen. 

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