Interesting you should mention autolyse. This is something I have done for years on my baguettes which demand very little moisture - the less the better, so autolysing is necessary just for the dough to come together for kneading. I only autolyse the baguette dough for 5 minutes. For reasons I cannot explain, I have never autolysed my pizza dough, but after discoverying this magnificent forum, it is clear this is something I must try.
I see folks here recommend 15-20 minutes, so that is what I'm going to try for my pizza dough (also for my baguettes). In fact, I have a batch autolysing as write this message. I add some of the flour near the end of the long kneading process, so I may end up adding more flour than usual due to the additional hydration. Can't wait to see the results and I'm grateful for all of the expert help on this forum for pointing me in the right direction.
I plan to bake pizza on Wednesday, so I'll take some photos and post them here.
Yes, I use digital scales and measure by weight for everything.