Since you posted under the NY Style topic, I wondered whether it was a Lehmann dough recipe that you tried. What prompted my question about the dough handling in my earlier post was the fact that the most common comment or complaint I get about the Lehmann dough is that it is "too" extensible (stretchy), not that it is too elastic. I would be very much interested to know which of the many Lehmann dough recipes on the site you used. There are many possible explanations for why your dough turned out too elastic. Chiguy touched on several of the possible reasons, but there are more. But to be more helpful to you, it would help me to know exactly how you made your dough and later managed it.
As you reply, it would be useful to know whether you weighed out the flour and water, or whether you used volume measurements. I try to provide accurate volume measurement for all of the Lehmann dough recipes I post. However, I use a precise approach for converting weights to volumes. I use a tablespoon to scoop flour weighed on my digital scale into measuring cups and spoons and level off the tops. If you in fact used volumes but didn't use my approach, you can easily have your flour/water ratio (hydration) thrown off, as chiguy suggested. If you ended up with too much flour and not enough water, you can easily end up with an overly elastic dough.
The other thing I'd like to know is if you reballed the dough when you took it out of the refrigerator. I don't mean flattening it on the work surface. I mean taking the dough ball and re-kneading it and reshaping it into a round ball. That will mess up the gluten structure big time and make the dough difficult to shape and stretch. It's not fatal but it will mean having to let the dough sit for another hour or two to allow the gluten to relax again to restore the manageability of the dough.
I highlighted the above possibilities because I think I can rule out many of the other possibilities for the over-elastic dough you made. But I won't know for sure until you tell me more about how you made and used your dough.