I think you hit all of the major points. I don't know where you live and what your kitchen temperature is, but I would have problems with over-extensibility if I let my dough sit at room temperature for three hours this time of year. So, my first knob would be to dial down the warm-up time. You might try about an hour if your room temperature is above 80 degrees F. The second knob to turn would be to dial down the hydration. However, I don't think a 1% lowering of the hydration would have much of an effect. I think you would have to go down to about 58-59% to see a material difference in extensibility. My recollection is that you have a mixer of some sort, so there isn't a great deal more that you can do if you are using ice cold water to keep the finished dough temperature down. I would line up all of the ingredients in advance and work fast to make the dough. If I were using an autolyse or similar rest period, I would skip it. I would dispense with any other delays or rest periods used in making the dough. I would just make a straight dough and get it into the refrigerator promptly, without a warm-up at room temperature before putting the dough into the refrigerator. If you feel that you have to use autolyse and other rest periods, you will have to make adjustments elsewhere. One possible change would be to reduce the duration of the rest periods.
You can try the above suggestions individually or collectively. You could also lower the yeast quantity, but I usually don't do that unless there is no other choice. I try to get the finished dough temperature in the 75-80 degrees F range, and make any adjustments later, based on the outcomes I achieve.
Of course, there are many potential solutions involving cornmeal, flour and other release agents for preventing or minimizing the sticking of the dough to the peel, but I assume that you are looking for more prophylactic measures, especially since you did not mention peel release agents in your list.