That much rise time I would think is causing the dough to completely “blow.” The yeast is consuming all the available sugar, creating large bubbles, and at some point the dough collapses. This usually happens to dough balls in the cooler that didn’t chill fast enough to slow the yeast.
Give this idea a try: Shape your dough into the pans and allow to just double in size. “Punch down” the dough at this point: that mean use your fists to press the excess air out of the dough. Give the dough a 2nd rise which won’t take as long as the first now. Doing this makes the dough less dense, more airy and allows it to rise higher making it springier. At that point, cover and put in the cooler until you’re ready to bake. Hopefully that will give your the finished product you’re looking for consistently.
The next day, assemble the pizza on the raw, cold dough and bake. If you find the dough doesn’t cook to your liking, perhaps allow it to warm up for 30ish minutes before using. Doing it “Detroit style” where you par bake the dough with some cheese on and then build the pizza to order and 2nd bake might be an option too.