NYPizzastriver - It seems to me that if what Peter proposed were happening to you, your dough would take longer to cool in the fridge and rise MORE before finally cooling. Not that this wouldn't affect the final product, but if your dough is "nonresponsive and dead" as you said, perhaps something else happened. Old flour? Bad yeast? Sounds like an awfully unsubtle change for a 25% increase in weight. How many times have you tried the heavier weight? If it was once, perhaps it was a bad batch for whatever reason. I'd love to see a side-by-side with two different weight doughballs from the same batch of dough.
Essen - My crust is thin but doesn't give under the weight. It's interesting how we all use basically the same ingredients but through slight differences in handling get such varying results. We should have a convention someday and watch each other work. Oh, and, by the way, beautiful pizzas!