Welcome to the fórum.
I agree with Chiguy that the REST and the HYDRATATION of the dough could solve stretching dough problems.
However, in speaking about increasing the mix/knead time I have a different opinion that him, based on my own experience.
IMHO, less mix/kneading the better.
In another thread (answering Tware) I wrote:
”The lasts attempts were the best results so far (both dough types) with very good oven spring and an open and airy crust and crumb and adequate crust color even without any sugar/milk in the dough.
The dough was made in the usual fashion (using autolyse). The main difference at this time was that the dough was almost not mixed, just stirred by hand with a wood spoon a couple of minutes (after the autolyse process was finished) until the dough do not to stick to the bowl.
When separated from the bowl the dough was placed on a floured counter and gently flattened to a near of a circle (maintaining the most of the air in it) and folded taking the sides to the center, flattened against and folded from top and bottom to the center as well.
The dough rested by approximately 25 minutes and the folded was repeated. Rested and folded again by the third time.
The dough was wet and sticking when first placed on counter, and excellent at the end of the process.
This is a technique that Dan Lepard uses for bread.
Finally, the dough rested by 10-15 minutes, divided and retarded 24 hours in the refrigerator.
The final process was the usual one. One hour out of the refrigerator on the counter (a little lower temperature that the ambient one), shaped on the peel, topped and cooked in a brick oven at 320°C/630°F on hearth (600°C/1100°F ambient temperature) by 2- 21/2 minutes.
As commented, WOW!
I hope this helps”.
May be important to emphasize that the flour that was/is used is a bread flour with only 10% of proteins content (I have no easy access to KA/Caputo or similar ones here).
I hope this helps, too.