Not quite sure about the effects of extreme fermentation to pizza dough, I did a test. It consisted of leaving two balls of dough for more then a week in my fridge. Then I used them. It was amazing to find that my 46-hour fermented dough – left a week in the fridge – yielded a really light pizza. The one thing I noticed was the dough was a bit wet, perhaps from humidity in an air sealed container. While that made it weaker, and difficult to shape, ultimately it turned out fine.