I think your dough should be OK. When I was in Mexico recently and my daughter-in-law made a Lehmann NY style dough (but using local all-purpose flour), the dough hardly rose at all the whole time it was in the refrigerator. She expressed concern but because I had witnessed the same phenomenom myself more than once before, I told her not to worry. I could tell by just pressing the dough when it started to warm up that it was alive and well. And the dough and the pizzas turned out just fine.
There are a lot of variables from the time mixing and kneading starts and the dough comes out of the refrigerator that govern how much the dough will rise at different stages, even when you think you are carefully following the script at every step along the line. There are times when the dough rises about 25 percent while in the refrigerator and other times where it hardly rises at all. But in all cases where this happened, the dough handled well and the pizzas turned out fine. It's in my nature to try to decipher why things happen the way they do, but I don't always come up with a good answer.