In another thread, Tom "The Dough Doctor" has said "These flours also have a short fermentation tolerance so, depending upon which one you're looking at think in terms of 12 or 24-hours total fermentation time." Here's the link: https://www.pizzamaking.com/forum/index.php?topic=56764.msg570498#msg570498
I've done up to 48 hours cold ferment with Caputo Chef's 00 flour using less yeast (than your recipe), but longer than that, I notice the dough quality degrades.
Caputo Cuoco is a strong flour, no problem with CF a couple of days! But be sure about your cold T°: the dough ball must be between 2 and 4°C at heart, at this temperature, the yeast is asleep but many enzymes are still working, the dough is ripening. FWIW, I made many tests with many different flours over 24/48/72/96H periods, and 72H was always the best in flavor (96H wasn't making a lot of differences, but from 48 to 72H there was still a new step). And when my dough is very cold in my fridge, I can really keep it many days (although it's not really needed).
If your cold is not that low and steady (home fridge for example), the dough will be fermenting at a slow rate, but as it's fermenting, the gluten weakens faster, that's why after 2 or 3 days only the dough starts to be weak.
Just a reminder on a connection that I got only 1 or 2 years ago: yeast is fungus and sourdough lives thanks to bacteria, so when your food starts to rot in your kitchen, it's exactly the same chemical/biological process! A dough that is fermenting is just a dough that is rotting, except that it's still edible

And in the fridge, at a very low temperature, the foods rot at a very lower rate because the life in it (bacteria, enzymes, fungus...) is sleeping.
I don't know if I'm clear in my explanations