Under normal circumstances, I don't think that there is a problem. As you indicated, so long as there is enough yeast left in the dough at the time of baking to give a good oven spring and the dough has not overfermented, your results should be fine. Once the dough temperature gets above about 140 degrees F in the oven, it will be killed in any event.
Marco may best answer your question in the context of a Neapolitan style dough, but, as you may recall from a post he rendered in response to one of yours, he encouraged you to use tiny amounts of yeast (he recommends less than 5% preferment by weight of water--which can be even less when measured with respect to flour) and long, slow fermentations. Under those circumstances, you are unlikely to get significant dough expansion, even after 12-15 hours at the ideal room temperature. I suspect that the enzyme performance may be better with the longer fermentation times even though the incremental flavor-enhancing byproducts of fermentation may not be all that noticeable--at least not to my aging tastebuds. What you want to avoid as much as possible is going out too far on the fermentation time scale. Otherwise, the protease enzymes may overly degrade the gluten structure and water locked up in the dough can be released that you end up with a wet and gummy dough that will not perform well in the oven. Also, as scott has noted, if you go out too far on the time scale you can end up with a crust that is more sour (but to a lesser degree with the Camaldoli) because of the predominance of acetic rather than lactic acids and their related compounds. This is where experience and practice and knowing how to manage the preferment and how best to adjust ingredient quantities and temperatures to adapt to the circumstances come into play.
My recollection is that you have been using about 10% preferment with a period of cold fermentation sandwiched between the two room-temperature rises. As you know, Marco advocates room temperature fermentation only. Under a room temperature regimen, and given the effects of altitude where you live, I suspect you could cut the amount of prefement in half and get good results, all else being equal. You might get good results even with your current use of cold fermentation.
When I baked up the pizza using the dough that tripled in volume, it was very good. The crust was a bit fluffier than usual but I had used a much thicker dough to begin with to compensate for that fact that my home oven doesn't do as well with very thin Neapolitan style doughs.