Procedure for Sheeting Dough

I am in the process of adding an ultra thin crust to my menu, this dough is so tough that it has to go through a sheeter.

We have always handtossed all of our pizzas for the last 10 or so years and am very new to the whole sheeter thing. I have the sheeter and it works great, but I am just trying to put together a procedure for getting these things sheeted ahead. What do those of you who use sheeters do? Do you sheet ahead in the morning, as you go or something else? And if you do sheet them ahead how do you store them - on the pan, wax paper, etc…?

Any advice would be great. Thanks in Advance.