How should I store pizza dough for tomorrow?

Don't know if I am too late but I would let it rise for only a half hour or so after mixing and then put immediately in fridge for a cold rise (I.e. Don't let it double in size). Tomorrow take it out and ball it in the AM. Put it  on an oiled cookie sheet so you can get it off easily and then put back in fridge until about 2 hours before cooking. The cold rise will give the dough a long time for flavor to develop. I make all of my dough two days ahead now and keep it in the fridge for 2 days. My dough has gotten so much better!

I let mine set out on the counter after I make the dough  to rise for 2 - 4 hours.  If I am cooking the next day I   place it in the fridge overnight then take it out and set it on the counter  the next morning and let it sit out until I cook. I have become a fan of proof boxes, (not the fancy expensive ones) I use those cheap 9 x 13 large zip lock boxes with the blue lids. Oil the inside drop in the dough seal the lid put it on the counter or in fridge works perfect.  IMO my dough is more workable after a controlled rise in the fridge. Hope you pies turn out great. 

Add sauce and toppings...cook it.
Pull the leftovers out of the fridge tomorrow and eat it cold...lol

I never wrap individually because it puts pressure on the dough when it expands.  I cover the pan with cling wrap and it can stay in the fridge for a few days and up to a week.