I think I cooked it at to low a temperature. I thought I could treat it more like bread and I do not believe that is possible. Will try it at about 500° next time and see if we can get there! I was afraid if I left it out while I was doing the Wl-mart pizza and other rings it would dry out. I believe putting it in the fridge for 25 minutes was a big mistake also!
Put your oven up to max temp, 550 I'm guessing.
Also you are right, dough-ball in fridge is a no-no.
Get yourself a container for the dough-ball.
Lightly coat the container with olive oil and the dough-ball as well.
That prevents dough from sticking to container and from drying out.
Not sure how long a ferment your recipe calls for, but dough-ball should sit in the container at room temp for 2 hrs. min, before forming it.
Below is the what we use.
Dough-ball has been cold fermenting in fridge since Wednesday. Our recipe is for a 3 day cold ferment.
Tomorrow, it will come out and be at room temp for 3 hours prior to forming.
We use a Brod & Taylor proofer for that.
Dough will rise more once it gets to room temp.