I would ask Omid for the advice in his thread.
If the dough, initially was nice and smooth, my guess is that the "roughness" you are worried about is gas bubbles. You mentioned gassy at the beginning. So, it may have nothing to do with gluten development, etc. but that the fermentation gasses developed rapidly. Goes back to me mentioning that, although the amount of yeast you used, relative to the temperature and time, looked OK, it does not take much to make it go faster or slower.
It must be pizza baking time by now - how did it turn out?