Pizza dough dipping in middle during proofing Yesterday afternoon I made some pizza dough for use on Friday (tomorrow).

I mixed in all of the ingredients after blooming the yeast then split the dough into 4 equal parts and placed them in oiled Tupperware. I covered the containers with cling film and placed them in the fridge.

I checked on them today and saw one of the four has got a steep dip in the middle of the dough. The others are fine.

Have I done something wrong? Is this normal? Will it ruin the pizza? If so, can I salvage it?

Note: I'm currently out of the house so can't take a photo. I'll add one ASAP.
In general you should be fine, I would give this dough more time to warm/"re-proof" on the counter before shaping/ baking. 

I've seen something similar in other doughs, but I don't know what caused it. I don't expect much proofing in the fridge, and I've seen some weird stages when I try to slow a proof in the fridge (start a dough then finish it the next morning.)

If I was forced to guess.. 


This dough may have been handled more roughly
Colder spot in the fridge
Condensation on the plastic wrap dripping an slowing raise in one spot
Moved at some point, popping the center of the dough