Can someone help me we with where I went wrong with my 3x pizza proofing

Hi all, so I have been doing experiments the last month or so trying to perfect Neapolitan pizza. On Monday, I decided to try a new recipe after previous failings – the recipe was for 6x balls, and required 1kg flour, 3 tablespoon salt, 600ml warm water and 7g instant dry yeast.

As I was experimenting, I decided to just make 1 ball on Monday morning, for dinner on Wednesday night. I adjusted the recipe correctly, kneaded for 10 minutes and then put in a covered container into the fridge for a 48h-72h fermentation.

Come Tuesday night, my parents asked if I could do them and my brother one too. So I did the same recipe (again, adjusted in the same way), kneaded the dough, tightened into a bulk ball, and left to rest in the fridge in a covered bowl.

Wednesday (day of baking): I took both the single doughball container and the triple ball out of the fridge and put them into the airing cupboard (25 degrees) at 3:30pm – it’s still chilly in the UK, so our actual air temperature is still a little on the cold side with room temp being anywhere from 12-18 degrees.

So I put it in the airing cupboard with the door open and stuck my digital thermometer in there, and the temp stayed at a consistent 25 degrees. The single ball rose lovely, producing gas bubbles and becoming nice and airy and soft, but the larger ball didn’t do a lot except relax. I left them in here for 3 hours. At the end of the 3 hours (6:30pm), I took them out, de-gassed and reshaped the single ball, and put into a bowl and covered with clingfilm. And portioned the 3x bulk dough into individual balls and also put into individual clingfilm covered bowls. I then put them back into the airing cupboard for another hour for final proof.

Again, the single ball rose and bubbled perfectly. But the “triplets” as I call them, didn’t seem to change much.

Come baking, as expected, the single ball puffed beautifully and tasted amazing (despite over-browning it slightly), but it tasted amazing and the texture was bang on. The triplets didn’t rise or puff at all.

So where did I go wrong? From research, I’m thinking I should have divided the triplet bulk ball earlier? Perhaps before going into the fridge? As I’m thinking the bulk mass was too cold on the inside to start gassing?

I followed the recipe to the T, which was obviously for 6 balls, and also said to divide after the 3 hour rest.

Image 1&2 is the single ball.

Image 3,4&5 are the triplets.