Over proofed dough still good? I decided to make a 2.5kg sourdough to make bread and pizza out of it. I used the following formula: 76% hydration, 2% salt, 20% of starter (100%).

I mixed the flour and water and let it autolyse for about 2 hours. After that, I purred in the starter and salt dissolved in water. I mixed by hand until the gluten was formed.

After that I left it to bulk ferment over night. I left it covered in the oven with the oven light on.

In the morning it grew a lot, I think it doubled. However when I took it out on the bench it seemed liquidy. It was very very hard to handle. I left it outside in the cold for about 30 min then I tried to shape it. It was still pretty liquidy, it lost structure.

Can I still bake with this dough? I put it in the fridge because I had to go to work. 

Should I simply bake and see what happens?

Kind thanks!

Update:

So the pizzas were a disaster and the bread didn't spring too much but the taste was good.
You have no structure to the dough. There is not a strong enough network to support the weight and, from your description, it sounds like you only gave it one "turn". All the food for the yeast has been eaten up. If you bake it, you might get some minor spring but I wouldn't count on it.