Like Mad_Ernie, I also wondered whether you covered the bowl while the dough was in the refrigerator? Even if you didn't, I wouldn't worry too much about the "skin". I would just make the part of the dough ball with the "skin" serve as the bottom of the pizza round that you make from the dough. That should actually make for a more crispy bottom crust. To remove the dough from the bowl, I would either turn the bowl upside down and shake it so that the dough flops onto your work surface or just reach in around the edges of the dough and scoop the dough ball onto the work surface, with the "skin" side of the dough ball in contact with the work surface.
I would not let the dough sit for two hours or such other time as it takes to reach room temperature. I did a weather check for Adams, TN and it looks like it is going to be a warm day today--close to 85 degrees F. Unless you have your air conditioning cooling to below 75-80 degrees F, you shouldn't need two hours of warm-up time at room temperature. I think that even one hour may be too long, especially with the amount of yeast you used (one full packet), the warm water temperature you used, and the hydration of your dough, which I estimate to be between 60-65%. With this combination, you can expect that the dough will be quite extensible (stretchy) and may require careful handling to shape and stretch it out to the desired 15". Whatever you do, don't re-knead, re-ball or re-work the dough once you get it onto your work surface. That will only make the dough elastic and very difficult, if not almost impossible, to work with.
I estimate that the dough batch weight in your case is around 31-32 ounces. That is a lot of dough for a 15" pizza. It corresponds to a thickness factor of around 0.175. That would be considerably thicker than a Papa John's crust. I think I would reconsider using that amount of dough for a single 15" pizza. If the dough round is too thick, you may have problems adequately baking it and having the top and bottom of the pizza being done at the same time.
For the record, I am not the "pete" mentioned in the last post.