Sure thing, you can make it a day or two ahead. I’d pop it in the fridge after the first rise. Then, when you want to make your pizza, take it out, bring it up to room temp, knead it a little, and let it rise again. It should actually develop more flavor in the fridge.

One thing to note: It may be a little wet when you take it out of the fridge. Basically, as the yeast eats the flour, it gives off alcohol–just like with sourdough starter. (http://www.thehungrymouse.com/home/2008/11/14/how-to-make-sourdough-bread-part-1-the-starter/) That’s just fine. Knead it right back into the dough and you’re good to go.

Let me know how it goes!
+Jessie