Jay, I also make most of my pizza dough in the bread machine. If I'm not planning to bake it right away, I take the dough and form it into a ball and place it in one of the extra large (2 gal?) ziplock or slide lock plastic bags. I usually spray the inside of the bag first with some cooking spray. Then I zip it closed and put in refrigerator for up to 2 days.

When you want to bake, you have to take it out of the refrigerator in time for it to come to room temp (this will vary depending on temp outside and in your house, etc.). I put it on a floured surface; pat down gently and cover with a towel until it is closer to room temp. Then I roll it, fill it, bake it, etc. ...like always.

I have done this with about 5 or 6 recipes of pizza dough (when we're having a large crowd) - each goes in a separate bag and as they rise in the refrigerator it is rather interesting when you open the door!

Some of my family and friends like this -they want to try to roll their own and top it, etc. I usually do the majority of it ... but it works well for us.

Enjoy!