Thank you for the feedback.
You are correct regarding the fermentation that it will help to develop a suitable dough to use for pizza. Which means that for each of the three doughs, a different fermentation time, temperature could have been used to make the doughs achieve similar results at the end. But then we must also consider the possible implications that could come along with the different fermentation procedures. Let's consider Dough #3 as you suggested; while I don't understand the effects of the extra oxidation this dough already received, but from what I read it is supposed to lower the qualities of the finished product. Also, while you suggest extra fermentation as a possible way to improve Dough #3, let's not forget about the effect of the protease enzyme, specially where the gluten matrix is more likely to have been damaged since it reached the peak of development.
By the way Pete, I didn't use my high temp. gas oven for this experiment. I actually used my electric oven here.
Now if we set fermentation aside and evaluate the outcome of this experiment, I think that the conclusion should be more focused on the effects of kneading time on the dough development. Looking at it this way, I think it is very safe to say that the "slightly underkneaded" dough will develop a better crust, crumb, flavor and handling properties at a faster rate provided all other variables being constant.