Hi,
As Jsaras said and as Tom would said, we need to change this "recipe" into a formula and procedure.
My first suggestion for the overall management of the dough is to CF after balling instead of your RTF, but it needs fridge room. You can plan to make a 48H CF (that is also a marketing argument), and take dough balls out 1H to xx H before baking, according to your flow, RT and preference.
About the stretching, you can previously open your dough with a roller or by hand (if you make 12' you can open into a 8' first), put back in the dough tray/dough box, and when you need to use you just have to make a final stretch to get to your 12'.
Let us know about your latest batch!