storing PIzza dough

[The jiffle king]

First post in this forum and it relates to my breadmaker which I've had for ages and makes great pizza dough. We want to make lots of pizza's on Friday and so will need to make more than 1 batch of dough. Basically I need to work out how best to store the dough once made for 2-6 hours (fridge/just leave out?) Obviously the last batch of dough will be made straight into PIzza's, but the ones before that???

Thanks

[miniman]

Wrap in cling film, chuck in the fridge.

[Mobile Chicane]

I'd let it rise for the first time, knock it back, give it a quick knead then keep it cool (and covered) in an oiled bowl.

When you're ready to use it, pinch a bit off and roll / stretch it out.

[The jiffle king]

Thanks for the suggestions, I'd previously heard to wrap in cling. Film and put in the fridge, so will probably use this method

Many thanks

[5potTurbo]

My wife makes the stuff in bulk and puts single pizza sized portion each in a tupperware type box and freezes it.
No olive oil in sight.
When it's thawing in the fridge, it expands more than before!