You can. The longer the dough in balls, the more extensible it will be, AOTBE. Dough can be too extensible - to the point it's very difficult to work with. Flour, formula, and workflow all have a meaningful impact too, so there is no set rule that works in every situation. Generally speaking, 6-24 hours in balls is the range. It's one more thing you need to experiment with to figure out what works best for you.
Thank you. This is interesting information. I just used a couple of balls that were in balls for 4 days and the dough was very extensible, I now understand what you mean by this. I also used a 1 day old dough and it was much tougher, it also resulted in a pizza that wasn't as light.
My first sourdough experiments have been successful, although I don't see much difference between it and the normal dried yeast recipe in terms of flavour. I'll need to make more of both, maybe at the same time to make sure.
I'll get some pictures up soon.