If it's done rising but you're not ready to bake it, you can put it into a fridge to slow the rising process, though it will still get a little bigger. Make sure to cover it so that it doesn't dry out. Another option is to freeze the dough after you've mixed or kneaded it. Before it rises, put it in the freezer in a sealed container. You can save it this way as long as a few months, depending on how fresh your yeast is. Thaw the dough in a fridge overnight, or at room temperature for a few hours when you're ready to use it. Always keep it covered.
When it is 'done' rising, probably not. But, when its 1/2 done, you can retard it by lowering the temperature. Then you can hold it for up to 2 or 3 days before baking. Just be sure to give it an hour at room temp before baking to wake up again.
Normally there is are 2 rising periods. After the first you punch it down and knead, cover in a oiled bowl until it doubles. Then you roll it out into serving size pieces, or into a shaped loaf. This is the time to delay cooking if you wish. Cover and place in the refrigerator for several days. As the previous person wrote, let the dough come to room temperature before baking.