FeChef, from what I can tell, you're making NY pizza. I'm not sure where you got your recipe from, but the fermentation is not a NY style approach. NY style is single rise, never punch downed/reballed. Coming from a bread background, I started off pretty punch down happy myself, but I eventually learned that punch downs aren't really bringing anything to the table for pizza. Some forum members who like to go with wetter doughs will toss in a stretch and fold or two along the way, your dough is not very wet.
Combined with the gluten forming autolyse, 10 minutes of 2-3 speed kneading is too much. Since you're going with a very short ferment, you can knead until the dough is fairly smooth, but I think, with an autolyse, you should be seeing smooth dough as early as the 5 minute mark.