Very nice job with your presentation. I know how much time and effort it takes to do such a presentation and, hence, appreciate your going through all the work to do it.
I'd like to make a few comments and observations.
The high amount of salt you noted is typical of Neapolitan style pizzas--and somewhat unique to that style. In Naples, in fact, salt content is often used to control the fermentation process, to either speed it up or to slow it down. This is almost always done in the context of a room-temperature fermented dough. For the NY style, salt levels are usually considerably less. I have found the amount specified by Tom Lehmann--1.75%--to be just about right for my palate and also a good number for a cold fermented dough because at that level it more or less insures that the dough won't ferment too quickly while under refrigeration.
My experience in using autolyse with a basic NY style Lehmann dough leavened with commercial yeast is that it produces a more breadlike character to the crumb than I prefer. However, when I have used a preferment (my own home-make natural preferment) with the basic Lehmann formulation (as adjusted to allow for the preferment), the results I have achieved are much better. The texture and character of the crumb is just better. I know you have been using pftaylor's protocol, as I have done from time to time myself, but I would venture to say that the preferment version is better than the all-commercial-yeast version. I have found preferment versions of doughs to be better than commercial yeast versions in virtually every dough I have made using a preferment. I have even found them to be better than preferments combined with commercial yeast.
I have frequently noticed the comment that the finished dough temperature should be 80 degrees F. However, how to achieve this in an autolysed dough is never mentioned. It's fairly easy to do this for a dough that does not undergo an autolyse, but far more difficult to do with an autolysed dough. The reason is that during the autolyse--or two rest periods with your dough--the dough either warms up or cools down because of the warming or cooling effects of room temperature. The only way I know to compensate for this effect is to use even colder or warmer water, respectively, than a mathematical calculation would suggest.
Finally, I believe I caught a typo in the number of grams in an ounce. The number I use is 28.35 g./oz.