Like Bill/SFNM, I have heard of the molini Pizzuti 00 flour but don't know much about it from the standpoint of its technical specifications. If you go to this web page, at http://www.molinipizzuti.it/index_ing.html
, and click through to the pizza flours, or possibly the retail flours for home bakers (starting with "The flours" tab), perhaps you can tell us which of the molini Pizzuti flours you are using. As you will note, the molini Pizzuti flours are specifically tailored to withstand different periods of fermentation, from a couple of hours up to 10-12 hours.
You might also want to take a look at this thread: http://www.pizzamaking.com/forum/index.php/topic,3673.msg30851.html#msg30851
. The recipes mentioned and described in that thread make use of Caputo 00 flours but the principles involved are general enough to apply to other brands of 00 flours. Looking at the recipes might help you decide whether you should concentrate on making only room-temperature fermented 00 doughs, cold fermented 00 doughs, a combination of both, or maybe combining your 00 flour with other, stronger flours. There are also recipes referenced that make use of natural starters/preferments. However, I generally do not recommend that beginning pizza makers start out with natural starters/preferments. I think it is far better for new pizza makers to master the broad and general principles of pizza making before venturing into the use of starters/preferments.