That seems to be exactly what happened. It was if the gluten structure just completely disappeared from the dough. Member Lido's dough looked very similar to mine and the accompanying descriptions of dough characteristics are identical. And yes, the flavor of the dough was actually pretty good for the 2 out of 4 pizzas that I was able to successfully launch into my WFO. It definitely ruined my night since it was the only dough I had on hand and I had already prepped some really nice ingredients for all 4 pizzas. However, I was able to re-appropriate some of the ingredients for the next morning - the fresh mozzarella, havarti, pancetta, brussel sprout, and roasted garlic omelette had my wife and I forgetting the night before.
I had no idea this sort of result was possible, but now that I do, I'll pay much more attention to time and temperature. It seems the learning curve for well-made dough using a starter is much greater than for using ADY. I'm 1 for 3 so far.
Thanks for enlightening me on this!