I perhaps should have asked before, but can you tell me what kind of flour (all-purpose flour, bread flour, or whatever) you are using where you are in Brazil and its protein content if you know it? Also, can you tell me the size of pizza you are making and what kind of oven you are using, and how you are baking the pizzas (including oven temperature, on a pizza stone/screen/pan, oven rack position, bake time, etc.)?
Your current use of yeast comes to a bit over 1%. That is still high, even for an emergency type of dough that is intended to be made and used in a few hours, at room temperatrure. The high hydration (almost 67.5%) that you have been using (it is also possible that it is too high for the type of flour you are using) is causing the dough to ferment even faster than desired. That combination will often cause the dough balls to slump, even while in the refrigerator. Under this set of conditions, I would not let the dough balls sit at room temperature before going into the refrigerator. I would use cold water to make the dough and get the dough balls into the refrigerator as soon as possible. The alternative would be to lower the amount of yeast even more. The next step would be to consider lowering the hydration some more. I might have a better idea when you answer the questions I posed above.