In addition to what Peter has said, I would also wrap the dough balls individually to enhance their cooling. My favorite way to wrap individual dough balls is to lightly oil each dough ball and drop it into a plastic bread bag, twist the open end into a pony tail and tuck it under the dough ball as you place it into the fridge. This will allow for some expansion of the dough ball without fear of blowing out the bag. To use the dough, just remove from the fridge and allow to temper AT room temperature for about an hour, then turn the dough out of the bag into a bowl of dusting flour and begin opening the dough up into a pizza skin. Also, what was your finished dough temperature? The finished dough temperature is probably the single most important aspect of dough management.
Tom Lehmann/The Dough Doctor