I completely agree with scott. I know I am sounding like a broken record, but to me the two most important factors governing the useful life of a dough are the amount of yeast used and the finished dough temperature. These are followed, in no particular order, by hydration, the amount of salt used, and the type of flour used. By controlling these factors, you, in effect, are "programming" the dough to produce a desired result within a particular time period. For most pizza doughs, that time period can be a few hours or up to 3 or more days. Each type and style of dough can have its own unique "program".
The amount of yeast that you use is completely within your control. You can choose to use a lot or you can choose to use a little. On the other hand, finished dough temperature is much harder to control because it is determined by several different factors, including room temperature, flour temperature, the water temperature used in making the dough, and the heat of friction imparted by the machine (mixer, processor, bread machine) to the dough during its formation.
Of the above factors, the easiest one to control is water temperature. You can make it cooler of hotter and, by doing so, control the finished dough temperature so that it falls within a desired range that is considered optimal for pizza dough for fermentation purposes. Typically, for a cold fermented dough, that range is around 80-85 degrees F when a commercial cooler is used to cool down the dough, and about 75-80 degrees F when a typical home refrigerator is used. The difference is because a home refrigerator is not as efficient as a commercial cooler in cooling down dough.
Obviously, a dough that has a given finished dough temperature will ferment faster at room temperature than in the refrigerator. For every 15 degrees F rise in the finished dough temperature, the rate of fermentation will double. That is why it is important to use the right amount of yeast for a dough that is to be fermented at room temperature. Too much yeast, even with normal room temperatures, can turbocharge the dough and it will ferment too fast and foreshorten its useful life. In some cases, that result is desirable. That is how so-called "emergency" doughs are made for use within 2-4 hours total. Those doughs rely on large amounts of yeast and warm water, usually warm enough to produce a finished dough temperature of around 90-100 degrees F. Using a small amount of yeast and cool water for a room temperature fermented dough will have the reverse effect and stretch out the fermentation period and thereby prolong the useful life of the dough.
You can also control the dough temperature while the dough is stored in the refrigerator. For example, you can use a metal container, which cools faster than other materials, and you can flatten the dough into a disk shape and put it in a plastic storage bag that has low thermal mass and will allow the dough to cool faster and not ferment as fast. You can even put dough into the freezer compartment of the refrigerator for about 15-30 minutes to cool it down before removing it to the refrigerator compartment. A dough put in the back of the refrigerator compartment is likely to cool down better than if it is placed at the front of the refrigerator where it is exposed to a rush of room temperature heat every time the refrigerator door is opened. All of these factors are relatively minor when compared to the amount of yeast used and the finished dough temperature coming out of the bowl. However, they are easy to implement and they are effective in slowing down the rate of fermentation if that is what is desired.
All else being equal, the doughs that will have the shortest useful lives will usually be those that use a lot of yeast, have high finished dough temperatures, and are fermented at room temperature. The doughs that will have the longest useful lives will usually be those that use a small amount of yeast, have low finished dough temperatures, and are cold fermented in the refrigerator. With experience, the successful pizza maker will learn how to use these principles to prepare doughs that meet their particular needs.