My pizza dough is not elastic and can't put it on my pizza peel

I follow https://www.stadlermade.com/pizza-calculator/ this recipe for neapolitan pizza. (70% water) I make the dough, let it rest for 2 hours on room temperature, make pizza balls and let it rest in the fridge for 2-3 days. My problem is, I can't get my pizza on my pizza peel no matter what. Do I need to kneed it longer? My pizza dough is really sticky and hard to work with when using that much water. Will it get more elastic if I kneed it longer? submitted by /u/the_mighty_slime