YES, Janice, dough is very adaptable...

I will sometimes make pizza dough and let it sit the refrigerator until I want
to use it. Long, slow rising, and repeated rising develops character and taste
in dough. Two and three risings are not unusual in recipes, and improve the
finished product. However, there is a limit to the number of times a dough
will rise. Sooner or later, the waste products of yeast fermentation (alcohol)
will poision the yeast if they achieve a high enough concentration, and the
yeast will no longer grow and divide. This is now sourdough starter is made,
and the dough can be "revived" by adding some of the starter to more yeast and
water, thus providing more food for the yeast.