Mitch and Ryan, thanks for the help!
I made two batches of dough, one was a 40 hour dough, and the other was a 20 hour dough. I balled the 40 hour dough at 24 hours pre-bake, and the 20 hour dough went straight to balls and individual containers right after kneading. For both I just kneaded the dough on the counter right after mixing. The results were MUCH better.
Instead of taking 7 minutes per pizza to open and top it took more like 2.5 minutes. It's just what I needed, I was able to bake 7 pies in 35 minutes. For the bake session with the "elasta-dough" it took me 60 minutes to bake 6 pizzas!