"High gluten" high protein flour will almost always give a tougher and more elastic dough than all purpose, or lower protein content flours with all things being equal. When high protein flour is used, especially with lower dough absorption the dough typically needs to be fermented for a longer period of time. For a dough made with a high protein/high gluten flour, even with 2% IDY, a total of only 2.5-hours of total fermentation is quite short, especially in view of the 54.36 dough absorption being used and what I will assume is a hand forming technique for opening the dough ball into a pizza skin as opposed to using a mechanical dough sheeter/roller. Actually, the dough that you are making along with the dough management procedure employed isn't all that much different from an emergency dough which can save the day in a pizzeria if you find yourself out of dough for any reason, but aside from that there isn't too much to say about it. A good experiment would be to oil the dough balls immediately after forming and place in individual plastic bags (do not seal closed) instead twist the open end into a pony tail and tuck it under the dough ball as you place it in the fridge. Allow the dough balls to cold ferment for 24-hours, and 48-hours to see if that improves the way the dough opens for you. I'm betting it will. If you don't want to cold ferment try allowing the dough balls to ferment at room temperature for more than the 1.5-hours they are presently receiving, by progressively allowing the dough balls to ferment for at least 2-hours more in 30-minute increments you should see some improvement and be able to zero in on a time that allows the dough to be opened more easily.
Keep us posted on your results.
Tom Lehmann/The Dough Doctor