Using a preferment is not common in Neapolitan pizza. Someone who strictly adheres to the VPN standard would say it's not Neapolitan pizza at all. I wouldn't necessarily go that far, but it's not what I think makes the best Neapolitan pizza. There are lots of way to get there from 8-12 hours at a warm room temp to 24-48 and a cooler room temp to 24+ in the fridge. The difference between them is yeast quantity and fermentation temperature. You need to experiment to see what works best for you.
As for stickiness, there could be several things including:
- the preferment which develops enzymes and dead yeast, both of which soften the dough
- the hydration, maybe too much water for the flour
- the flour itself, lower quality flour can result in sticky dough, AOTBE.
- overfermentation
It's unlikely that it's underdeveloped gluten; with 24h+ fermentation, the gluten will develop itself, even with no kneading.