Actually, Pete, my knead was similar to how I imagine Steve's was, as you describe it....I was on lowest speed the whole time, stopped a few times to get the dough back on track on the hook, I was making dough for two large pizzas, and our base recipes are pretty similar. I was also hovering over the dough watching the process from start to finish, poking it, etc. And I am aware that there are many factors that go into the final dough quality (and I'm quite prepared to admit that perhaps there were other mistakes I made that contributed to the lack of quality at the end). I also used 25% "00" flour and 75% high-gluten flour in this experiment, while I assume Steve used solely high-gluten flour, which I imagine would account for a fairly significant difference.
But as I said, it's the similarity of the knead process for me and Steve, combined with the huge disparity of results (his: "perfect", mine: "gooey mess") that makes me wonder. For my part, I can only say that from about T+ 3:00 to about T+ 20:00, there wasn't much of a change as far as I could see in the consistency or "feel" of my dough. I suppose I'll need to attempt to replicate his recipe exactly and eliminate the 00 flour in order to get a better feel for what might have gone wrong on my end.
Now that I think of it, maybe I'll make two batches of dough, enough for four pizzas: one with a very short knead time, and one with a very long knead time, and see what difference there is! Yep, that's what I'll do I think.