I have a few thoughts and suggestions.
From your writeup, it sounds like the dough balls may not have been completely covered during the cold fermentation and, as a result, may have formed a thin crust on the surface. Lehmann doughs do not rise very much during fermentation but if a crust was formed on the surface of the dough balls, that may have impeded the rise in the dough. I suggest using a lid on the storage containers or, if you want to use plastic wrap, secure it tightly to the storage container with a rubber band.
If all of the water you used was at 105 degrees F, there should have been a noticeable rise in the dough balls. However, as noted above, if there was a crust on the dough balls, then that could have prevented the dough balls from rising in the normal fashion. BTW, if using ADY, you need not use all of the water at 105 degrees F. You should only use a small amount of water at 105 degrees F, say, 1/4 c., and leave the rest of the formula water cool. The rehydrated ADY can then be added to the remaining formula water. This is the practice I follow, and recommend, when using ADY.
If you plan to use cornmeal, either as a release agent, or for added crust flavor, or both, you should use the cornmeal on your makeup board or peel rather than putting it on the hot stone, where it might burn before you deposit the pizza onto it, resulting in a bitter taste. I would also preheat the stone for an hour.
The rest of your problems in preparing the dough to make the pizzas appear to be related to inexperience. My practice is to flatten the dough with my fingers, starting at the middle and working outwardly toward the perimeter, without overworking the center of the dough. Once the "skin" is of a size where I can lift and stretch it--using my knuckles--I turn it and stretch it outwardly to its final size. I avoid the middle as much as possible so that it doesn't become too thin. If a crust was formed on your dough balls, that might have prevented you from properly shaping and stretching the dough balls out to the desired final size. If the dough skins had been of the correct size, then you should have been able to bake the pizzas in about 7 minutes. In your case, with an initial 11 minutes of baking, followed by another 4-5 minutes of rest on the stone, the natural result would be a hard crust. That is because a long bake time dries out the dough.
You should also be sure not to rework, or re-ball, or reshape the dough balls when you are ready to use them to make pizzas. That will only make the dough too elastic to work with. You didn't indicate whether you did this, but if you did, that could have contributed significantly to the handling problems you mentioned.