I'm trying to make a Pissaladiere for the Los Angeles Chow Fiesta Saturday morning. My problem is that the recipe I've selected calls for rising the dough THREE times before topping and baking. Since I have to be at the Fiesta at 12, I don't see how I would have time to let the crust rise an hour, then an hour and a half, then an hour again before baking it. Is there an easier way? Should I make the crust the night before and top it with the onion mixture in the morning? Is there any stage at which you can put the dough in the fridge for the night?