Since I don't have a 2Stone, I am not qualified to speak to aspects beyond the dough itself. However, when a dough ferments too long, whether it is based on using a commercial yeast or a natural starter/preferment, the enzymes and other components of the dough can break down the gluten structure and result in the release of water. That can create a wet, slack and gummy texture. The only way to know if that is what happened in your case is to use a shorter fermentation time.
I didn't think to ask before, but what were the dough ball weights you used and the pizza sizes?