Hi Lou, I'm not sure I'm completely understanding your question, but it sounds like you refrigerated your pizza balls when they were still quite cool, and then they never managed to ferment much before baking? If this is the case, you may find that allowing the dough an hour or so at warm room temperature (75-78°F), or using a heating mat beneath the dough before shaping the balls and refrigerated them, will allow for better fermentation during refrigeration. If refrigeration wasn't part of your process, the same holds true. Starting the dough off a little warmer should help get fermentation off to a better start. 

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