I routinely make bread by starting it the night before, assembling the sponge, topping it with the other dry ingredients, letting it rest at room temperature for a while then refrigerating it over night. Continuing it the next day I mix/knead the dough as directed, but if life is REALLY busy, I put the dough in a greased ziploc bag, refrigerate again and work with it the next day.
All the ‘plainer’ breads I’ve tried have worked well with this technique. I routinely make the Sandwich Loaf dough, use some for rolls, and keep some dough in the fridge for a few days to make more rolls later in the week.
(Some breads have a more delicate flavor such that the dough really needs to be assembled, kneaded, risen, shaped and baked on the same day, but most of the ones I’ve tried have worked out reasonably well over a more extended time frame. The ‘sour’ notes that creep in over time may, or may not be to your taste. I for one don’t mind a ‘sour dough’ pizza dough, and love the ease of having the dough in the fridge for quick use.)