Dough – make microwave frozen ready pizza

We have a pizza stone that makes the finished pizza taste so much better. In addition we add more toppings to the pizza. For instance sliced mushrooms, pineapple, olives, peppers and cheese. The sky is the limit. And this way you can have a 5 topping pizza for the price of the toppings and a cheap frozen pizza.

For the pizza stone you don't want it to make a drastic change in temperature otherwise the stone would break. So for the oven I put the stone in the oven then preheat it. So the stone heats up with the oven. During this time I prepare the toppings. When the oven is hot enough you take out the stone, careful it is hot, put the pizza on, throw the toppings on then put back in oven and cook.

I'd say your problem is that the yeast has exhausted the food in the dough before you even get the leftover dough in the fridge. When you pull it out the next morning, the yeast does nothing or very little because there are no more sugars left for it to eat. And not only will this prevent rising, it will also limit browning because it's at least partly the sugars that brown in the oven.

You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake. But at that point you're doing what @tmow suggests--just using your pizza dough as a starter for new bread.