Paul, really nice video. What kind of camera are you using?
What's the specs on that flour? It looks a little on the weak side. If you can, try seeking out something in the 14% protein range. 12% and up will make great NY pizza, but 14% will give you a tiny bit more of that puffy chewy quality, mainly because of the greater amount of water that it can absorb.
Tom isn't recommending 9 minutes of fast speed kneading for cold fermented doughs, is he? That sounds a lot like a quick use/emergency dough. If you're cold fermenting, you'll want to scale that kneading back dramatically. Weaker flours generally require a little more kneading, but, regardless of the flour, it shouldn't be anywhere near smooth. Even if you end up not having the walk in space to refrigerate the dough and have to go with a room temp ferment, you'll still want to go with a long room temp ferment (overnight, if you can) and start out with reduced kneading. Once flour hits water... time = kneading.
It's not a huge a deal, but you might want to be careful tapping things like the thermometer and the bowl against the mixer. Stainless steel will nick stainless steel. Over time, the mixer bowl will inevitably get worn, but, until then, I would treat it like a newborn baby.
Overall, though, I really like the video and look forward to more.