I’m making about 12 pizza doughs. Typically when I make a few, I store each one in a ziplock and try to reduce air. But in this case I was wondering if I can just get away with a full size baking sheet and store as many dough with enough space between. Then wrap in cling wrap to secure it from drying.
From this site
Make Ahead Tips
The dough will keep in the refrigerator for up to 2 weeks. After 2 days, tightly cover the dough in its bowl with plastic wrap to keep the surface of the dough from drying out. You can also freeze the dough in well-wrapped 1/2-lb. balls for up to 3 weeks. Thaw overnight in the refrigerator before using.
When I make a batch of pizza dough, I ball the dough (typically 12-18 oz for the size pizza I make), and put on an oiled half sheet pan (or a 2 inch hotel pan). I am generous with the oil in the bottom of the pan and cover all sides of the dough ball when I put it into the pan. I usually have 6 balls in the pan.
Even if the dough touches, the oil should prevent the balls from turning into one huge slab of dough. I cover the dough with plastic wrap, but in the pizzeria I worked at, we just covered with oil.
I never take dough out of the refrigerator and stretch immediately. I take however many I need out, and let them warm slightly before I stretch out the pizza.