Very nice job, and congratulations on your new mixer.
I see from Tom Lehman's PMQTT post at http://thinktank.pmq.com/viewtopic.php?f=6&t=9051#p61811
that he too is a believer in the KISS method. That is not surprising because his primary professional emphasis is in helping independent pizza operators. They are not usually the artisan type pizza operators who use autolyse or similar rest periods and other techniques that come out of the realm of bread making. I am pretty certain that the 20 minute period that Tom mentions in the above post is the time that it will usually take a pizza operator to take a large dough batch out of the mixer and divide into individual weighed dough balls. If that time is extended too much, the dough will start to ferment. If there is too much fermentation as a result, that can foreshorten the window of usability of the dough balls. In extreme cases, the dough balls can "blow". So, his advocacy is to get the dough balls formed and into the cooler as fast as possible. If Tom knew that someone would be making several hundred dough balls at one mixing, I am sure that he would suggest investing in a dough divider/rounder. The 20 minutes presupposes that the workers are doing the dough division, weighing and shaping by hand.
I also see that Tom mentions a finished dough temperature in the 80-85 degrees F range. That is appropriate for a commercial cooler. I assume that you will be using your standard home refrigerator. Most standard home refrigerators run several degrees warmer than commercial coolers. So, I would shoot for a finished dough temperature in the 75-80 degrees F range. From your second video, it looks like you hit that target.
I see also that you did not use any oil in your dough. The New York style pizzas that do not use oil are typically the "elite" NY style pizzas that are baked in very high temperature ovens, such as coal-field ovens. The New York style pizzas that as sold as "street" pizzas or by the slice usually contain some oil. The introduction of oil into NY dough occurred shortly after commercial deck ovens were invented and introduced commercially for baking pizzas (for a bit of history on this, see Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,1053.MSG9384/topicseen.HTML#MSG9384
). In your case, given the operating temperature range you mentioned, you might try both styles in your new oven, even if only to determine the limitations of your oven, if any.
The sequencing of ingredients is a big deal to Tom Lehmann. He observes and recommends that operators abide by proper handling of all ingredients, especially yeast (mainly the rehydration and water temperature aspects) and when the oil should be introduced into the dough mixing process. If he tolerated a more casual or lackadasical approach, or one which otherwise disobeys sound practices, no doubt operators would be knocking on his door at all hours of the day for help in fixing the problems that inevitably arise. He believes in a more prophylactic approach to pizza making and limiting the amount of time that he can devote to problems of pizza operators.
With respect to when the oil should be introduced to the mixing of the dough, Tom believes that adding the oil too early interferes with the hydration of the flour. I have found that if I am using a lot of oil, for example, more than 3-4%, it is easier if I add the oil early in the process. That is with my standard home KitchenAid stand mixer with a C-hook. Member scott r, who works with commercial mixers, says that he has found that adding the oil up front works very well. He simply disagrees with Tom on this point.
Tom also mentions the use of vital wheat gluten (VWG) in his PMQTT post. It does not appear that you will need to supplement your flour with VWG but if that need arises at some point, I would suggest that you use the Mixed Mass Percentage Calculator at http://tools.foods.com/
to determine how much VWG you will need to achieve a targeted protein content. According to member November, who devised that tool, it is technically more accurate than the general method that Tom specified in his post, and it also can be used with all brands of VWG, even those that you are likely to have in the UK. Moreover, if you use the Lehman dough calculating tool and allocate a portion of the formula flour to VWG, you will not have to adjust the hydration. It remains the same. If you need a simple example of how this is done, let me know.
I look forward to your next videos.