I haven't found a great way to make it ahead. You can certainly do the first proofing of the dough overnight if you want, so that in the morning it's only making the sauce and the quick second proof of the rolls. But because we are proofing in the hot sauce and going straight to the oven then, there's no good way to make ahead. But prepping the dough the day ahead certainly works! Leftovers are also yummy reheated, they just aren't quite as gooey.