If I understood your post correctly and that you previously used ADY successfully thinking that it was IDY, and that the only other thing that changed this time was making the dough in a warmer and more humid room, then it is possible that the excessive rise in the dough was due to the warmer room temperature. I estimate from the numbers that you gave that the total elapsed time before the dough went into the refrigerator was around 30-35 minutes and possibly a bit longer when accounting for the minor times between steps. That might have been enough time for the finished dough to achieve the higher room temperature and most likely higher because you used the entire formula water at 120 degrees F. Under the circumstances, I would punch the overrisen dough balls down and put them back into their containers and into the coolest part of your refrigerator until you are ready to use them. When you are ready to use the dough balls, I would let them get to about 60 degrees F before shaping and stretching. That might only take an hour, depending on your room temperature at the time.
Next time, you may want to rehydrate the ADY properly should you decide to continue to use the ADY. IDY can tolerate water temperatures of around 120-130 degrees F when first mixed in with the flour, but ADY is required to be rehydrated in water at a temperature of around 105 degrees F for about 10 minutes before it is combined with the rest of the water or other ingredients. You only need a small amount of the formula water to rehydrate the ADY--about four times the weight of the ADY. The rest of the formula water can be kept cool. Keeping the rest of the formula water cool will also slow down the rate of fermentation of the dough balls and keep them from rising so quickly. The effect of the accelerated fermentation is to shorten the window of utility of the dough balls. So, you may not to want to go out several days before using them.
My practice is to try to achieve a finished dough temperature of around 75-80 degrees F. I do this by controlling the temperature of the water. Otherwise, the dough can start to ferment too quickly if the finished dough temperature is higher than 75-80 degrees F.