Try a preferment, let the starter sit out for 24 to 48 hours, then make your dough with it and refrigerate overnight.
Make a sponge, no salt, tiniest pinch of yeast, cover in a bowl big enough so that it won't overtop it. Let is sit out 24 to 48 hrs, or even longer if you like it really sour. Then just dump that into your mixer and add your flour water and salt and prepare your dough as usual. Refrigerate overnight and the next day you will make some pretty astounding pizza with it.