Yes, I could hear your mixer in the video you posted wailing away as it kneaded the dough. That was the basis of my joke that you were imitating the mixer sounds.
As for the low-hydration dough, I would use 0.55% IDY to shorten the fermentation time of the dough.
I have often wondered whether the two sides of the De Lorenzo clan know each other's dough recipes. After being in business since the 1930s-1940s, you would think that after the passage of over 60 years they would know each other's dough recipes. Maybe it was through family members, or present or former employees, possibly including disgruntled workers or workers with loose lips who might have said too much due to the consumption of too much alcohol at family or other gatherings. Sometimes the media seemed to like to refer to the two sides of the De Lorenzo clan as a sibling rivalry occasioned by some early differences that led to the split, whereas other reports have said that the family members remain friendly. It may be a bit far fetched, but if Gary and Sam Amico knew Rick De Lorenzo's dough recipe, and if Rick's dough used a lot of oil, I can see how Gary and Sam might have considered their use of oil to be slight by comparison.
I look forward to your results to see if any more secrets are revealed.