You didn't indicate what dough batch sizes you have been using, but I suspect that you used a bit too much yeast and too long a fermentation time. Usually when you want to increase the fermentation time, you add a bit of sugar, not more yeast. Using more yeast just eats up more of the sugar, both the sugar extracted from the starch by the action of enzymes as well as any added sugar. I might mention that the Caputo 00 Pizzeria flour is not intended to be used with sugar or cold fermentation, although there are some pizza operators in the U.S. who have been using cold fermentation with that flour. In my reading of posts at the Italian pizza forum, I have even seen signs of some people using cold fermentation in Italy, which I am sure pizzanapoletana will tell us is highly uncharacteristic of the authentic Neapolitan style and not a practice that he would endorse. In effect, what you are trying to do is something for which the Caputo 00 Pizzeria flour was arguably not designed or intended. It would also be improper to compare the Caputo 00 flour with the KASL flour. The two flours and their specifications are entirely different and the two flours behave differently.
All that aside, what I believe caused the wetness of the dough was the action of enzymes, mainly the protease enzymes, that attack the gluten in the dough and degrade it to the point of softness. It is also common under the circumstances for water to be released from the dough. Given sufficient time, these two factors combined can yield a dough that is slack, wet, soft and difficult to handle without adding more flour. Doing the latter is not a good idea and is to be avoided as much as possible since adding raw flour at this point can result in a bitter crust and a lighter colored bottom crust and a poorer bake. Unfortunately, as you discovered, you sometimes don't have any other option at that point. I suppose it's also possible that your hydration level was a bit too high although I have been using close to 62% recently with little problem.
In your case, if you want to continue to experiment with cold fermentation, next time you might use less yeast and a shorter period of cold fermentation. With proper control of all the factors that govern the window of usability of the dough, I think it is possible to get three days out of the dough.