If I had to guess, I would say that the last two dough balls crossed over the line to a stage of overfermentation.
Under ordinary circumstances, I think all of your dough balls should have been OK since they were produced under almost identical circumstances. Once a dough ball is brought out to room temperature and left to sit for an hour or two, it should still be good for a few more hours. Your dough balls were 44 hours old when you took them out of the refrigerator in preparation for making the pizzas. Tom Lehmann often says that the dough should hold for 48 hours or more, but you have to keep in mind that the retardation/cooling he talks about takes place in a cooler, which operates at several degrees less than the typical home refrigerator. So, 48 hours for him can possibly mean a shorter time for you--from a few to possibly several hours. In your case, the higher temperature of the final two dough balls may well have been just enough to push the dough balls over the line into overfermentation. Had they remained in the refrigerator longer, it's conceivable that they would have made it.
If you know in advance that you want the Lehmann dough to last out to 48 hours, the way to achieve that objective is to add some sugar to the dough at the outset and/or use cooler water. The cooler water will serve to slow down the fermentation process and the sugar will continue to feed the yeast once it has exhausted the sugars extracted from the flour and thereby extend the useful life of the dough. Sometimes the 48-hour retardation happens unintentionally, as through a change of plans that prevents you from using the dough earlier. In those cases, it's important to be aware that the clock is ticking on the dough.
I'd be curious to know how the crusts were for the final two pizzas. Once a pizza dough starts to overferment, it usualy becomes slack and soft and can develop tears fairly easily and have thin spots when you try to stretch and shape it. It will also not bake well from the standpoint of color because all or much of the sugar has already been used up (feeding the yeast) that there is not enough of it left to promote browning through caramelization, Maillard reactions, etc. Did you experience these symptoms?