I can't quite make out the markings of your tape measure but I experienced something similar with one of the two test balls that I made yesterday. The smaller (9.5 ounces) of the two test dough balls appears to have increased in volume by about 67.6% after about 24 hours. That is in line with my previous test dough balls using a small amount of yeast (0.12% IDY). On the other hand, the larger dough ball (11 ounces) does not appear to have increased as much--about 42%. It turned cool here last night, getting down into the 60s, but that temperature should have affected both dough balls equally in my refrigerator.
I plan to let the smaller test dough ball temper at room temperature to see how it performs. I will most likely let the larger dough ball ferment for another day.
All of my recent tests with De Lorenzo clone test dough balls have gotten me to thinking about when De Lorenzo/Hudson made its dough balls and when De Lorenzo/Robbinsville now makes its dough balls. All that I had read was that both locations made their dough daily. And the only two places I saw Gary making the dough balls (in a photo and a video), Gary was in a lighted room without windows and no clock on the wall. So, I couldn't tell the time of day. As I have mentioned before, whatever dough is used by a business, it must accommodate the business hours of operation of the business. In the case of De Lorenzo/Hudson, toward the end of its tenure it was open only on Wednesdays through Sundays, from 4PM to 9PM. With those hours, the dough could have been made in the morning or in the early afternoon. Both of those scenarios would have given the dough balls over a day of cold fermentation. It occurred to me that the dough could have also been made in the evening after final service but that would have meant making the dough balls for next day use late at night. An advantage of this option is that it would have been possible to use unused dough as scrap for the next day's dough balls. But, either way, the final dough balls would have had less than a day of cold fermentation before using, although the scrap, if used, could have made up for part of that shortfall.
With respect to De Lorenzo/Robbinsville, they are open for lunch on Tuesday through Friday, from 11AM to 2PM, and they are open for dinner on Tuesday through Sunday, from 4PM to 10PM. That would suggest the possibility that the dough balls are made in the morning so that all of the dough balls, for both lunch and dinner, get at least a full day of cold fermentation. In this scenario, the dough balls used for dinner would have more fermentation than those used at lunch. Another possibility would be to make multiple dough batches, one for lunch and another for dinner. For example, the dough balls for lunch the next day could be made in the morning (the day before), and the dough balls for dinner the next day could be made in the period between lunch and dinner (the day before). Making the dough balls late at night, after 10PM, would not seem to be the best approach, both timewise and from the standpoint of the duration of fermentation.
Maybe Stuart or some other member familiar with the two De Lorenzo operations can shed some light on this matter.