I mix the dough the day before, and let it rise in the refrigerator. I
just use about 1/2 tsp of yeast to 2 cups of flour. It can go several
days if I don't get around to baking it, and the taste just gets better.

When I'm ready to bake it, I press it into the pan while still cold
(which mostly deflates it, but not completely) and let it rise just the
10 minutes or so while I'm getting the sauce and toppings ready and the
oven preheats. By the time the oven is hot, it goes right in.

Bob