peter - i mean autolyse as post-mix, pre-knead rest. having gone to the extreme level of looking up autolysis on wikipedia, i understand that it's technically enzymatic self-digestion... which i think is mostly relevant to dough because it could mean better development/networking of dough proteins with less kneading.
The reason why I asked you for your definition of autolyse is because technically autolyse applies to the mixing of just flour and water (and maybe a natural starter), without yeast, salt or anything else. If a true autolyse is used, then there will be no fermentation and the rest period will not affect how the dough performs thereafter from a fermentation standpoint except to the extent that the autolyse will affect the way that the dough is hydrated and is affected by the protease enzymes. Many people erroneously call the rest period after a dough has been made in the normal fashion, with yeast, an autolyse rest period. Depending on many factors, including the types and amounts of yeast, the hydration used, the ambient temperatures during the rest period, and the duration of the rest period, there can be varying degrees of fermentation during the rest period. There are some pizza operators who let their dough rest for a while before dividing and scaling, but most do not do that, in part because the commencement of fermentation can make it harder to cool the dough balls down once they go into the cooler. In my opinion, the better course for a commercial setting is to use water at a temperature to achieve a finished dough temperature of around 75-80 degrees F and to use an amount of yeast such that the dough is ready to be used at a particular time each day, which is usually dictated by the business hours of the establishment when customers start to come in for pizza.