I'm away from my home base and don't have access to a digital scale to do some weighing, but from what I know from memory, I think the problem is that the recipe is a faulty one because of one or two reasons that I can think of just looking at the recipe.
First, the salt level seems to be far too high. Assuming that the flour weighs around 23-24 oz., 1 1/2 tablespoons of salt yields a baker's percent of about 3.7%. That is in the danger zone (above about 2.5%). Salt serves several purposes, among which is to control the fermentation process, including enzymatic activity. One of the enzymes, protease, is responsible for softening the gluten. Excessive salt can be hell on the protease and prevent it from doing its job adequately and completely. So, I suspect that is one of the reasons you had trouble stretching the dough--the gluten was probably too tough. On top of that, salt serves under even normal circumstances to toughen gluten, so having an excess of it is not good.
Second, is the likelihood that the overnight fermentation was inadequate, again because the excessive salt levels slows down the fermentation process. I suspect you could have used several hours more of fermentation in and out of the refrigerator to have overcome the harmful effects on fermentation of the excessive salt.
I think your kneading was OK. It is almost impossible to overknead a dough by hand, and especially one based on bread flour. I think also you stopped at the right time, while the dough was still a bit tacky. Looking at the rest of the ingredients and my estimates of their respective baker's percents, they look to be in balance. The hydration level (I estimate that it is around 60-62%) looks OK. The olive oil is a bit high (over 4% by my rough calculation), and I suspect that it also contributed to the puffiness of the dough. I estimate that the total dough weight for the recipe is around 40 ounces or so, or enough for four 12-inch thin pizzas, with each dough ball weighing around 10 oz. I assume you made four pizzas from the recipe and didn't double up or otherwise use a different amount of dough.
If I calculated things right, I think the problem was excessive salt and insufficient fermentation because of it. I even wondered whether the recipe should have been 1 1/2 teaspoons of salt rather than 1 1/2 tablespoons. At 1 1/2 teaspoons, the salt would have been in the proper range. I'm curious to know whether the crust tasted very salty. The answer to that question may also tell us whether the salt was responsible for the results you got.