Help with hand tossed pizza dough (like domino's)
the problem is that a dough made to last 6 days of refrigerated fermentation should be different that one made to be baked after 24 or 48 hours.

If you use a stronger flour (W=350) your dough will be great after 5-6 days, but not perfect before; to have a great dough after 24 hours you should use a medium flour.

If your flour does not indicate the W value (that can roughly be considered proportional to the protein level) try adding a bit (1/3) of Manitoba Flour to your next dough (but consider that it will be less good the first day)