Hi Ericka, sorry we weren't able to respond to your question in a more timely fashion! Ideally I would aim to use the dough after no more than 24 hours in the refrigerator, but I suspect it would still work fine as long as the dough wasn't extremely warm going into the refrigerator. If the dough continues to rise significantly in the refrigerator, gently deflating it with a fold a few times will help maintain the flavor and structure of the dough. I wouldn't recommend using the variety of instant yeast called "Rapid Rise" for this project, since we've found this particular brand name of instant yeast doesn't do well in recipes that call for multiple or extended rises. 

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