I'm glad to hear that the recipe is working out well for you.
When Tom Lehmann is asked about dough that is too extensible (stretchy), he usually talks about dough temperature, hydration, oil (e.g., olive oil), and additives like L-cysteine and glutathione (dead yeast cells) that are used by professional pizza operators to soften the dough structure. By temperature, he means the temperature of the finished dough when it goes into the refrigerator/cooler and the temperature when it comes out of the refrigerator/cooler. He says that in either case, if the temperature is too high the dough can overferment and become overly extensible, even in a 24-hour retardation period. Clearly, if the hydration percentage is also high, the increased chemical action can further contribute to extensibility. Using a lot of oil and dough-conditioning additives can have similar effects.
Accurately measuring ingredients comes into play since it is easy to throw off the hydration percentage by inaccurate measurements of the water and/or flour, especially if too much water is used as a result of the inaccurate measurements.