What you experienced can happen with any dough, not just one using 00 flour. What causes the problem you experienced is the action of the protease enzymes in the flour/dough to attack the gluten bond, causing the gluten to break down and water to be released. It usually takes a few days for this to happen and the older the dough is, the more pronounced the effect. The dough will be overly extensible (stretchy) and tears and holes in the dough are common during handling. In most cases you can't repair the damage by pinching the dough together, or patching it, adding more flour, or re-balling the dough and trying again after a period of rest. (I know because I have tried all of these "solutions".) I don't know if you experienced this with your dough, but a skin in this condition will usually not brown sufficiently, if at all, and attempts to get better browning by increasing the bake time will usually not work. At this point, there will usually be insufficient residual sugar (extracted from the flour by other enzymes) to support meaningful browning of the crust. The flavor will be fine--maybe even superior--because of all the flavor-enhancing byproducts of fermentation after several days. But the dough itself will be a basket case.
I believe the answer to your problem is not to go out beyond 2 to 3 days. Remember also that some 00 flours have less protein/gluten than others and tend to become more extensible than others. I am not familiar with your brand of 00 flour but it may be one of the "weaker" 00 flours. Sometimes you can mitigate the damage to the gluten by using higher salt levels. High salt levels effectively slow down the protease enzyme and may even affect the action of other enzymes (amylase, I believe) to extract sugar from the flour. In your recipe, I estimate that you are using about 1.25%, which is on the low side. I would try increasing it to somewhere between 1.7-2% and see if that helps.
BTW, did you take any photos of the pizza?