I'm sold of baker's percents, though it's going to take a little change of mindset. I've memorized so many things, I can them in my sleep.
I have a friend who is a good amateur baker who swears by autolyse. There is a good description on the Hamelman Bread cookbook.
http://fornobravo.com/forum/showthread.php?t=367
If you are doing to do a Poolish or Biga, doesn't that pre-ferment accomplish the same thing? Still, if you want a very good same-day pizza dough, Autolyse is a good idea.
Is that right?
James