It's always a challenge to analyze recipes with ingredients specified by volumes rather than weights, but I have attempted to do so with your recipe nonetheless.
There are certain things that would help with the analysis. Like what kind of pizza are you trying to make (e.g., New York Style)? Did you proof the ADY in warm water before adding it to the rest of the ingredients or did you just toss it in with the rest of the ingredients? At what mixer speed did you conduct the 15 minutes of kneading? Did you use all warm water? You didn't indicate, but I assume the 24-hour fermentation was in the refrigerator.
I analyzed your ingredients and weighed the amounts of flour and water you indicate in your recipe and come up with a hydration of around 62% (5.90 ounces of water divided by 9.45 oz. of KASL flour). That's a typical and proper hydration percent and I don't think that was the cause of your problems in shaping the dough. If I had to guess, I would say that your dough perhaps fermented too long by the time you tried to work with it.
Your salt level (at 1% by weight of flour) is low, and may have contributed to the acceleration of the fermentation process (the less salt the faster the rate of fermentation and visa versa, all other things being equal).
If you are striving for a NY style dough, your yeast level (at 1.4% by weight of flour) is also on the high side, and will also promote faster fermentation (the more yeast the faster the fermentation and visa versa).
If you used all warm water, that will also cause faster fermentation (the warmer the water the faster the rate of fermentation and visa versa).
The 15 minutes of kneading, unless it was at stir or 1 speed, most likely was too long. At other than stir/1 speed, the mixere will also contribute a fair amount of heat to the dough ball through friction, unless you temperature adjusted the water to compensate for the frictional heat contributed by your mixer. This becomes a more significant factor with summer upon us.
With the amount of yeast you used, the 60-90 minutes of rest after forming the dough, particularly at room temperature, also accelerated the rate of fermentation. Assuming you then put the dough into the refrigerator, it wouldn't cool down as fast as a dough that went into the refrigerator right after coming out of the mixing bowl.
The amount of olive oil seems OK, and should have actually helped the dough from a handling standpoint.
If I have analyzed and diagnosed your problem correctly, I suspect that the collective effects of all of the above actions resulted in a dough that was fermented too long by the time you got to it. An indication of this is a high degree of extensibility (stretchiness). If you try to hold such a dough by the edges, it will try to get away from you. The dough will also be prone to thin spots forming and possibly tearing. You didn't indicate the temperature of the dough by the time you tried to form and shape it, but one hour may not have been enough bench time. For best results, you shouldn't try to shape it if its temperature is below 55 degrees F. I would shoot for 60-65 degrees F.
If you were striving for a NY style dough, I would increase the salt to 3/4 t., lower the ADY (proofed in a small amount of water, without the sugar) to about 1/2 t., use cooler water (but use a bit of warm water to proof the ADY), shorten the knead time to no more than 7-8 minutes at stir/1 speed (making any minor adjustments as needed), and forego the 60-90 minutes of rest (or at least reduce it to around 15 minutes) and get the dough into the refrigerator without delay (other than a 15 minute rest period if you choose to use same). If you are shooting for a 24-hour retardation, I don't think you need the sugar at all unless, of course, you want a bit of sweetness in the crust. If you are baking on a stone, the sugar might even lead to premature or excessive bottom browning as the sugars (natural and added) caramelize.
I estimate that your recipe will produce a dough ball weight of around 16 ounces. For a NY style, that would produce a roughly 14 inch pizza. Does that sound about right?
If you'd care to provide additional input, I'd be happy to revisit my analysis in light of such additional input.