I personally wouldnt call it OVER fermented, but yes..... you were getting less browning on pie 2 because the dough was past the "maximum browning" stage of fermentation. There is a bell curve to the browning, where if its too early you wont get as much, and if its late into fermentation you will also get less. I agree that at the latter end of the bell curve the texture actually improves, but be careful because there is a cliff you fall off of where the texture gets bad very fast. Usually at this stage, especially with wetter doughs, you will have a hard time forming the skin because the gluten network has degraded to the point of the dough being very loose. That is strange that pizza 1 tasted better, as usually using a dough with more fermentation provides better flavor. Also... typically, you should actually see better oven spring on the earlier dough thats being used in its "maxium browning" stage. I would keep playing with when you use your dough, as this is a great way to get your pizza to its maximum potential.