Wow, that was fast. 17 hours from the time this thread was begun to the production of a reasonable facsimile.
I'm curious, what's going on with the stone temp? I think the color on the bottom of the crust is the only area that needs improvement.
And, btw, I don't think that dough was overproofed. As far as I'm concerned, it's practically impossible to overproof a same day dough. It's easy to get a same day dough to rise and then collapse, but, to me, that's far from overproofed. Overproofed is when the enzyme and yeast activity generate so much sugar, alcohol and byproducts that the dough starts breaking down. It's almost like it's digesting itself/a catabolic process. The dough turns darker, clear and develops a lot of off flavors, one of which is an overbearing alcohol note. The gluten framework breaks down and bubbles deflate during baking.
When young/same day dough is allowed to rise and collapse, it just means that a single set of gluten bubbles have failed. The gluten, overall, though, is still very strong and there's still plenty of yeast nutrients in the dough- and very little flavor.
Which is one of the reasons why you can't just go by volume when judging proper fermentation. A doubled same day dough is an entirely different animal from a doubled 3 day dough. If you know what to look for (and smell for), though, the difference is fairly easily discernible.