I’m making about 12 pizza doughs. Typically when I make a few, I store each one in a ziplock and try to reduce air. But in this case I was wondering if I can just get away with a full size baking sheet and store as many dough with enough space between. Then wrap in cling wrap to secure it from drying.  
From this site     Make Ahead Tips      The dough will keep in the refrigerator for up to 2 weeks. After 2   days, tightly cover the dough in its bowl with plastic wrap to keep   the surface of the dough from drying out. You can also freeze the   dough in well-wrapped 1/2-lb. balls for up to 3 weeks. Thaw overnight   in the refrigerator before using.  