PD, even though you've done the oven+steel thing previously, I still think it would be a good idea to revisit it until you've fully mastered the dough. The blackstone has enough of a learning curve when working with perfect dough. When you add iffy, hard to stretch dough to the mix, forget about it.
The elevated hydration of Kenji's recipe, his excessive oil and the vagueness of his fermentation time makes dialing in a consistently workable dough extremely difficult for a beginner.
You really need a water quantity that will give you dough that will be tacky, but not too sticky. You'll always need some flour to work with it, but it won't aggressively stick to your fingers. You also need a recipe that tracks temperatures/times/dough development a bit better so you can have a dough with a more precise level of fermentation. By the time you stretch the dough, if it's doubled and allowed to come to a few degrees lower than room temp, you should have a dough that's infinitely easier to work with than a dough you just add a lot of yeast to, toss in the fridge for an indiscriminate number of days, and hope for the best with. It's not easy nailing fermentation, and typically involves some careful monitoring, yeast adjustments and trial and error, but once you dial it all in, you dough will be ready for blackstone prime time.