Hi Tim, you could do that but bear in mind that the dough will prove in the fridge, but much slower. You would also need to make sure that the dough is at room temperature before using it.

For these reasons, I generally recommend doing a longer room temperature prove. This would also reward you with a better dough (more flavour and workability).

Take a look at my yeast calculator here, you’ll need to adjust the yeast depending on how long your prove for. There’s options for 8 – 24 hours.

Thanks for the question and good luck!

Can I make this dough and then put it in the fridge for use later in the day?

Thanks, Tim