Generally speaking, if you make several dough balls from the same dough batch, the older dough balls from a fermentation standpoint will normally be more extensible than younger ones, mainly because of the degradation or softening of the gluten with the passage of time. This assumes that you do not re-knead or re-ball any of the dough balls just before using. Also, different dough formulations can perform differently. Some doughs can be used cold out of the refrigerator without incident but others need a warm-up time. About the only way to know what kind of dough ball you have is to run some tests.
It also helps to watch and monitor temperatures, especially finished dough temperatures. If they are out of whack, the chemistry and performance of the doughs will be different, making it difficult to do meaningful comparisons from one batch to another. Of all the temperatures, I think the finished dough temperature is the most important. Since the most effective way to control finished dough temperature is through the water temperature, that makes water temperature vitally important. Room temperatures will always vary, at least in a non-laboratory setting such as in a home, so warm-up times will vary quite considerably over the course of a year. If you were Papa John's making dough balls for twice-a-week delivery to a few thousand stores, you would have a temperature and humidity controlled facility to make the dough balls. And, I can assure you, they measure everything they do, with manuals and charts and everything else. If they don't do that, dough balls will vary all over the place. Of course, in a home setting, the worst that will happen is that you lose a few dough balls or the pizzas aren't as good as you'd like. But that would be intolerable at a place like Papa John's. In my own case, I try to think like the professionals. Once you internalize the procedures, it becomes a habit.