Couple of options
1) don't use plastic... Use waxed or parchment paper. Semolina on the bottom, flour on both sides. You have to reslap them a bit because they shrink in the cold, and billowing clouds of flour should be flying off. STORE in coldest part of the fridge... Should be 35 degrees... Or the yeast eats the flour.
2) Portion ahead of time into balls (with the pinching tuck u set about 20 times per ball), lay on parch paper on baking sheets, and cold store with plastic over them after the 2nd proof. Pull out 2 hours before for the 3rd proof. ((This is how I was taught and what I do))
3) Parbake. Particularly good option if your oven doesnt go up to 650