Ramin's Pizza-dough Calculator

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Step 1: Autolyse:

Add sourdough starter to water and turn on stand mixer
Add flour little by little until all incorporated (about 10-15 minutes at low speed)
Let sit, covered, for 20-30 minutes.

Start the mixer again, and add the salt little by little until fully incorporated.
The best would be to knead by hand at this point, because you will feel when the salt has been dissolved into the dough.
Form into balls. Let sit at room temperature, covered for 30 min

Transfer to refigerator till day of eating, ideally for the next 48 hours. You can cold ferment for 72 hours too if your flour is strong enough.
If you feel the hydration and fermentation time combination is too sticky, try a lower hydration.
Extended bulk fermentation or cold-fermentation causes enzymatic activity to break down the gluten structure. Highly hydrated doughs can become very loose and sticky over time, making it feel "wetter" and requiring reshaping to maintain tension.

6 hours before eating, take out of the refrigerator to reach room temperature. May need more time if room temp is cold.
Stretch and bake