Yes you can chill pizza dough. Chilling "retards" the proof by a great deal, and you can hold the dough in the refrigerator up to a couple of days.
Think about it, stores sell ready to bake, fresh pizza from their refrigerators. Obviously, that dough is refrigeated. Also, many stores now sell ready-to-use refrigerated pizza dough. Why not yours as well?
Mix the dough as usual, and let it rise as usual. After its "proofed" to double its volume, cut it into serving quantities. Pick up a piece of dough and "pull it down" into a ball. Flatten the ball, wrap it cling wrap, and store in the refrigerator. Do the same with the rest of the dough. Alternatively, you can store pizza dough in the refrigerator fairly successfully -- but it's not quite as good as fresh or refrigerated.
The dough will continue to rise in the refrigerator, but very slowly. The rise will not only be controlled by the refrigerator but by the constriction of the wrap.
When you're ready to bake, remove the dough from the refrigerator and allow it to come to temp on the counter -- this allows the dough to become flexible, it has nothing to do with proofing.
When the dough is warm enough to handle, about ten minutes, form your crust, sauce and top as usual. You may then bake at any time.