On the face of it, it seems to me that your recipe should work. It may well be that the hydration percent was a bit high (almost 63%), but that can be easily corrected. But, that said, I have learned that whenever 00 flour is involved, you can never know for sure what is going to happen.
Part of the problem is that, as DINKS has pointed out, 00 flour can have different protein content. For example, King Arthur sells a 00 "clone" (which I do not recommend) that has 8.5% protein. On the other end of the spectrum, the Caputo 00 flour has 11.5-12.5% protein. The Bel Aria and Delverde 00 flours fall in between. Some of these 00 flours are made up of "national" (e.g., Italian) flours and some are a blend of national and "foreign" flours, such as the Manitoba flour. All of the above flours are called "00" but there is no way to tell them apart since labeling requirements in Italy are either nonexistent or sketchy at best. To complicate matters further, each brand of 00 flour can have different kneading requirements, with the lowest protein 00 flours requiring anywhere from 20-30 minutes to adequately develop the gluten (because there is so little of it to begin with), to 15 minutes for those 00 flours that start out with higher protein and gluten from the outset.
From my experience in having worked with the different 00 flours over the past few years, trying to use all of these different kinds and brands of 00 flours interchangeably in any given recipe will not produce the same results. I found myself having to come up with a different recipe for each brand. Furthermore, combining the 00 flours with other flours, such as high-gluten flours, adds another dimension to the equation whose outcome cannot be easily predicted. Dom Demarco at DiFara's has been able to successfully combine 00 flour (Delverde) and high-gluten flour (All Trumps) but I think that is because he has developed and mastered a single recipe using only those two flours. If I gave him the Caputo or Bel Aria 00 flours to substitute in his recipe, I suspect he would have to do a fair amount of work to successfully pull off the substitution.
It is for all the above reasons that I tend to stick with only the Bel Aria and Caputo brands and use them in the purist sense--for primarily Neapolitan style pizza doughs and an occasional DiFara type dough. I will leave to others more creative and inventive than I to try to make a NY style dough or other useful hybrid dough using 00 flour.
As for your attempts to salvage your first dough round based on the recipe you posted above, Mike makes some good suggestions in his earlier posting. Tom Lehmann says that one should never try to do what you did because it will result in the gluten regaining its elasticity and becoming almost impossible to handle thereafter. I wondered about this and on one occasion decided purely out of curiosity to re-ball and reshape a dough that was extremely extensible. The ball became so tight and elastic that it took about a half hour of rest to get it to become marginally workable again. It was quite a revelation. I used room temperature to resurrect the dough, but Mike's approach is even better since heat softens the gluten and makes it relax so that it handles better. A dough made with 00 flour is especially receptive to heat, and it that principle, in fact, that I rely on when I make my one-hour 00 pizzas (including the pizzas with eggs).
I don't think you should give up too easily on your recipe. You might lower the hydration percent a few points (remember that Neapolitan doughs based on 00 flour typically have only a 50-53% hydration percent) and you might reduce the knead time as DINKS has suggested. If you can determine what the protein level is for your 00 flour, that should guide you a bit further toward determining how long you should knead (the less protein, the longer you should knead, and vice versa).