I agree that this char is ugly. I don't know about dough collapsing, but I know that I just absolutely love dough that has gone as far as it can go.... but not off the cliff. I dont mind trading some oven spring for more flavor, absolute tenderness, and pizza that doesnt toughen at all after cooling. I remember a talk I had once with one of the employees at Keste. He was unhappy because apparently Roberto was the only pizzaiolo there that could handle the dough when it got to the super fermented point. His feeling was that when roberto was making the pies, they were miles beyond those produced by his employees because of the extreme fermentation.
Its quite possible that this place takes it too far sometimes, but just sayin... longer is usually better. When visiting NY a few weeks ago trying a bunch of different pizzerias, it was clear that the major problem with almost every pizzeria was using the dough too early. Its easier to handle, easier to make perfectly round, easier to make uniform in thickness, but unfortunately the pizza just isn't as good as it would be later down the line.