Yes, make 1/2 of the dough now, keep it warm. Then make the rest of the dough about 2 hours prior to dinner. Keep it warm. It won't have the sour taste, but, the gluten matures just a bit and the texture is better than trying to make it all happen right away.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."