Sorry for the not-so-prompt response.
To answer some of the questions below:
Flour type: caputo 00
thickness factor is .08 for a 12" pie
The starter is 100% hydration (equal weight flour and water), and I just realized that I have 50% in my calculator, not sure that will make that big of a difference, by probably yielded a slightly more moist dough.
The flour, preferment, salt, and water were mixed together into a rough looking dough ball in a Kitchenaid mixer on speed 2, for 3-5 minutes. Once this was complete, I let the dough sit for roughly 15 minutes before firing back up the mixer on speed 2, for another 15 minutes. Once this was complete, I let the dough bench rise for 17 hours at a temperature range of 75-81 degrees F. The dough easily doubled in size by this time, and I attempted to ball the dough; this is where I ran into all of my issues. I was completely unable to get any sort of skin created with the doughballs, as they were all highly sticky, and would just tear back open whenever I tried to tuck it under itself. I did my best to ball them, and then placed them into my dough containers to allow them to rise again on the counter.
The second rise turned out to be much too long, by the time I got home from work and fired up the Blackstone, the dough had already fallen apart. It was soft in texture and extremely pliable. Picking the dough up by one end would result in it heading towards gravity and eventually tearing itself apart. I have some photos that I'll post once I get them uploaded to my PC. I tried to save the dough, but there was no hope, it had been overproofed and whatever gluten development that I had was completely gone. I'm used to a cold fermentation, so I've never encountered an overproofing.
I'm really shooting for the satin finish that I see all over these pages. I never expected Neapolitan dough to be so much different than NY style, but it hasn't been easy at all for me to pick up on. Going to keep practicing. Sadly, it breaks my heart to toss away dough after a failed attempt.