Generally speaking, it depends on your dough recipe, your dough management practices, and, from a more technical standpoint, when the dough starts to run out of sugar (natural and added) to feed the yeast. Once that happens, the internal systems basically shut down and the dough starts to degrade and turn gummy and wet. At that point, the dough will usually be hard to handle and shape into skins (without adding a lot of bench flour) and tears and weak spots will be common. If you're are lucky enough to be able to shape the dough into a skin, the finished crust may be cracker-like and have little or no color (because of lack of residual sugar in the dough) and poor crust structure.
Some doughs, such as those made by Varasano and pftaylor, can last in the refrigerator for several days and produce acceptable results. The Lehmann dough, with which I am personally most familiar, can usually make it out to around 2-3 days, although some of our members with good refrigeration have been able to extend that for another day or two. Beyond 2-3 days, it will usually be necessary to add some sugar to the Lehmann dough at the outset. I would say that a 5- or 6-day dough would be quite uncommon.
This is one of those situations where you will learn the lifespan of your dough through experience and based on your own dough management practices and work setting. These differ from place to place so you can't really rely on the experience of others in other locales. I know you are planning to open your own pizza place in Mexico, so you will want to test your doughs over a period of several days to see when they start to run out of steam and are no longer usable. Each type of dough is likely to have its own lifespan, so you will have to determine what it is in each case, and also if you decide to change your formulations along the way.