I don't do a true autolyse, but do find a rest period allows me to produce a well developed dough with a fraction of the kneading. I use the same super simple process for all my pizza dough. Start with the water, then add the salt, then the yeast. Mix this to dissolve the yeast and salt then add 100% of the flour. Mix until it forms a ball. Once it forms a ball knead it for a minute. Let it rest for half an hour to hydrate. Knead it for on more minute, divide, and ball. Thats it. No bulk, no reball. Couldn't be easier.