Hi Marisa, I would allow the dough a few hours at room temperature to rise and ferment before dividing and shaping into balls. Refrigerate the dough balls on plates that are oiled with olive oil, dipping the top of the dough in olive oil as well, then covering with plastic wrap. These should be good in the refrigerator for up to 24 hours. When you're ready to use them, you can go right to stretching and baking straight from the fridge. The dough will be super easy to stretch, but you'll want to use some flour on the table and on top of the dough to make it easier to handle. 

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