Pizza dough didn't rise, maybe yeast cells were killed off
Very possible your yeast was killed or was dead to begin with. The recipe you linked has no sugar, and sugar usually is used to speed up fermentation. The recipe does call for salt, which tends to inhibit fermentation. The recipe calls for pretty intense mechanical mixing for 2 minutes, which is going to raise the temperature of the dough by the friction generated. A lot of potential things working against you. 

I've had pizza making disasters and have managed to salvage some dead doughs and at least get something on the table that can be called a pizza; but you aren't going to get great results unless you cut your losses and start over with new ingredients. 

To prevent waste of that flour, you could salvage it and at least cook it as a flat bread or garlic knots, etc. 

The way I salvage dead dough is by putting about 10g of yeast in a tablespoon of water with 10g sugar, let it become active to prove you have action happening, then mix into your dead dough, then let rise.