I am at a loss to understand why the dough did not work for you. I can't recall ever losing a dough because of bad yeast but I mentioned that possibility to you since the only explanation I can come up with for zero rise in the dough, at any stage, is dead yeast. Without live yeast, there can be no fermentation activity, and with no fermentation activity, there can be no gases of fermentation to cause the dough to rise. Is it possible that you forgot to add the yeast? Also, did you try to open up a dough ball and, if so, what did you experience?