A refrigerator can be used to control the fermentation of yeast when proofing dough. Lowering the temperature of the fermentation produces a slower, longer rise resulting in more complex flavors.
To prevent the commercial dough from drying, air flow in a dough retarder is kept to a minimum. Home bakers may use cloth to cover dough that is kept for a longer period in the refrigerator.
I have held dough for two days, but never six....... I probably would toss it, but that is me...
Try breaking off a small piece and cooking it to see what it will taste like when baked and make a choice from your findings. Maybe you will have a version of sourdough pizza / bread.
Humphrey's DownEast Beast W/BBQ Guru