My usual recipe is for one or two pies at 13" and 0.085 TF. This means I'm using 180 to ~360 g of flour in a dough. After I started making SD pizzas, I stopped using the mixer altogether. I mix by hand and have been trying to do some stretching and folding, but it's not too easy.
Mixing the dough by hand works fine for such small amounts, but with hydration around 60-65%, the dough won't let me stretch it much at all. I tried stretching by holding it in both hands, but it doesn't give much and too much stretching makes it tear. I've let it rest 10 minutes before trying again, but it's pretty tight.
I usually ferment the doughs 48 hours at around 16C/61F.
Do I need to handle the ball much or will the gluten develop during fermentation? If it doesn't, how do I handle it? Just knead it by hand until it gets smooth? I used a mixer before, but was never really happy with it due to a large bowl and small dough, and if I can avoid pulling out the mixer completely, that would be preferable. I've made some good pizzas without using a mixer already, so I know it works, but I'm not sure if I could gain more gluten development by handling the dough more.
