I suppose the crevices could have come about by underkneading but, in my experience, the creation of crevices in dough balls tend to be hydration related, specifically, a hydration that is too low. I also discovered recently that a hydration can be fairly low (e.g., 56-58%) but if there is enough oil added to the dough, the dough will end up soft and supple without the formation of crevices.
Without seeing examples of the dough balls in question, it is hard to say how they will behave when you are ready to use them. I think I would be inclined to place the crevice side up as you are letting the dough balls warm up and try to press the crevices out as you flatten the dough balls and open them up to full size.
Please let us know how things turn out.