Lumps in my dough… help

So, last night, I attempted to make Kenji’s New York style same day pizza dough. I used 638 g of double zero flour, 15 g of sugar, 10 g of salt, 10 g of instant yeast, 415 g of warm water, and 3 tablespoons of extra-virgin olive oil. I made it in my food processor per his instructions. I ran it for about 30 seconds after it came together in the processor. It appeared to be perfectly fine and smooth. I let it rise for four hours. When I went to make my pie and stretch the dough, I found tiny little lumps throughout it. It seem to stretch out and form just fine. And I really didn’t notice anything when eating it. But can anyone tell me what those tiny little lumps were, and how to avoid it in the future?