If you put it right in the fridge, I am sure that retarded the yeast to some extent--which is a good and necessary thing when doing long (i.e., slow) ferments, for example, which is what I do on my thin crust. But to your question about everyone else's DD dough, I think what you experienced was pretty normal. The high oil content retards yeast action, according to the Dough Doctor. Also, given the short knead, it doesn't have the gluten strength to rapidly turn into a "feed me, Seymour!" type of doughball.