I agree with you that a wet dough and high extensibility are usually signs of overfermentation. However, my original dough (the one described in the opening post in this thread) was not really wet when I used it and the dough was pretty well balanced between elasticity and extensibility, as I noted in the opening post. I believe that the re-kneading of the dough at 20 hours strengthened the gluten structure and absorbed the wetness of the dough at that stage. With the most recent dough (the one discussed in Reply 58), I suspect that it was usable after 24 hours of room temperature fermentation and maybe it would have endured beyond that point without overfermenting, or I could have punched the dough down as I did the original dough, but I decided at that point to see if I could slow down the fermentation and have the dough still be usable by putting it in the refrigerator. That was a good test because it told me that refrigerating the dough after a long room-temperature fermentation was a viable option.
Your estimates of yeast quantities are a little bit different than mine, possibly because I use the IDY conversion factor used in the various dough calculating tools. However, your numbers are still close to mine. For your information, I used the methodology described in Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,5028.msg42572.html#msg42572
and, assuming a Reference Rate of 20 hours at 82 degrees F (representing a doubling of the dough) and a Predicted Rate that is 48 hours at 82 degrees F, the amount of IDY I would need comes to 0.00499%. Based on the formula flour of the original dough formulation, 268.87 grams, the amount of IDY needed comes to 0.004454 teaspoon. So, your number, 0.005 teaspoon, is about the same. As a practical matter, the actual amount of yeast may be a bit different because my kitchen temperature varies by a few degrees above/below 82 degrees F over the course of a 24-hour period.
I would still like to try using 1/512 teaspoon IDY at some point to see if there are any lessons to be learned from such an experiment. It has been around 100 degrees F here lately, with more of same on the horizon for the next few days, so I may have to wait for cooler weather to arrive before making more pizzas.