That's the thing with good pizza dough - it needs time to hang out and develop flavors, which works to your advantage.
I make a lot of pizza, and whenever I've got 15 minutes and I feel like it, I mix a dough together (usually enough for two 14" pies or three to four individual pies), pop it in the fridge, then either make pizza the next day or the day after, or throw the dough in the freezer. That way, I always have dough.
Right now, I have two dough balls in the fridge (from yesterday) and probably six dough balls in the freezer. At some point today, I'll decide whether we're having pizza tonight or not. If so, I'll use the dough I just made, and if not, I'll toss it into the freezer and grab one from the freezer and put it in the fridge, because I know we'll be having pizza soon.
Once you get the system going, you'll always have dough (and good dough) at the ready.
