My inclination is to start with a basic autolyse and, from there, try other forms of rest periods.
I have recently been experimenting with a variation of the Calvel autolyse as was brought to my attention by fellow member DINKS. I most recently used it for a Lehmann NY style dough. Basically, the Calvel autolyse approach as I have been using it entails combining one-third of the flour, one-third of the water, and the yeast (commercial or a preferment), following which the dough is subjected to an autolyse rest period of 30 minutes. Then the rest of the flour and the rest of the water are added to the dough and thoroughly combined, and the process is completed by adding the olive oil (if used) and kneading that into the dough (about 2 minutes), and finally the salt. The dough is then kneaded, for about 6-7 minutes (at the 1 setting), or until the dough achieves the desired characteristics (shiny, smooth, elastic and tacky). At this point, if the dough is to be retarded, it can be subjected to another rest period (not technically an autolyse at this point) of about 15 minutes before placing the dough in the refrigerator.
You will note that the yeast is added early in the process. This is generally considered acceptable since most yeasts, such as IDY or ADY (proofed), don't start to act quickly and most likely will still be "dormant" during the autolyse period. If I were to use cake yeast, as most likely was used when the concept of autolyse was born, then I would add the cake yeast later in the process (before adding the oil and salt) because it acts faster than the dry yeasts and could produce the acidic condition that is to be avoided as much as possible when implementing the autolyse. When combining water and flour, I recommend that the flour be added gradually to the water, as the stir setting of the stand mixer. You will also note that the final knead time is a bit shorter than usual. This is because one desirable end result of using an autolyse is to reduce the total knead time. Using the shorter overall knead time, especially at low mixer speed, also reduces oxidation of the dough and thus preserves carotenoids and other elements in the flour that contribute to the color, aroma and taste of the finished crust.
While I haven't done it, it may also be possible to combine all of the flour, water and yeast at one time (gradually adding the flour/yeast to the water) and, after the autolyse rest period, add the oil (if used) and finally the salt.
As alternatives to the above approaches, I would also consider trying the methods, including the use of rest periods, that pftaylor and Varasano have been using with their respective doughs. The approaches used by pftaylor and Varasano are similar but they have enough differences to warrant considering them in relation to the Calvel approaches discussed above. It's possible that they may produce even better results than the Calvel approach. After all, the Calvel autolyse was developed for use in breadmaking and not for making pizza doughs. Consequently, it is possible that it is a rest period in a generic sense that is really important and it may not matter whether the rest period is part of the autolyse or not.