Without knowing how you measure out the flour (i.e., how you get the flour from the bag or flour container into your measuring cup(s)), I estimate that your dough batch weight is around 24-26 ounces (this is based on the Textbook method of flour measurement recommended by flour producers). Those values correspond to a thickness factor of 0.12-0.13, which would represent a medium to thick crust for a single 16" pizza. If you used the dough to make two dough balls, then the best time to do that for a cold fermented dough is at the outset, that is, right after you remove the dough from the mixer bowl. If you do the dough division when the dough is removed from the refrigerator, you run the risk of overworking the dough as you try to form two round dough balls of equal weight.
Since you say that you did not re-knead the dough when time came to use it, then the only other explanation that I can offer is that you did not knead the dough long enough. Unless you used a high mixer speed, five minutes knead time in a KitchenAid stand mixer is not enough for 24-26 ounces of dough. Moreover, if you used other than the Textbook method of flour measurement, then it is possible that your dough weighed even more than 24-26 ounces, which would further suggest underkneading. Can you tell me how specifically you measured out the flour, and also whether you made one or two pizzas out of the dough?