24-hours fermentation at room temperature is a heap of fermentation so we can most likely say that is not the problem here, so I'm going to go with a lack of salt in the dough formula. For optimum flavor characteristics in the finished crust you should have between 1.75 and 2.25% salt. This is based on bakers percent. To look at your dough formula in bakers percent divide the weight of the ingredient by the weight of the total flour in the dough formula and multiply by 100.
If your salt is already within this range, we will need to have more information on your dough formula and dough management procedure.
As for the lid being popped off of the fermentation container, here are a couple of things to consider:
1) Adjust the water temperature used to make your dough to give you a finished dough temperature of 80 to 85F.
2) Immediately after mixing, scale the dough to desired weight pieces, form into balls, wipe lightly with salad oil, and place into your fermentation containers without lids.
3) After the dough has been in the fridge for about 3-hours, place the lids on the containers and snap into place.
4) Allow the dough to cold ferment for 24 to 72-hours.
5) Remove container of dough from fridge (keeping it lidded) and allow to temper at room temperature until the dough ball reaches 50F.
6) Turn the dough ball out of the container into a bowl of dusting flour and open the dough ball into a pizza skin by your preferred method.
7) Dress and bake the pizza skin in your normal manner.
Tom Lehmann/The Dough Doctor