I don't use a mixer--I do it by hand. As I said, I start out with a bit less liquid than I think I'll need, because the correct hydration of the flour is so dependent on external factors. I add the water/yeast mixture first, then add the oil a bit at a time. The result at this point should be a rough ball-shaped mound, a bit crumbly and scrappy at the edges. If I think I have enough liquid, then I start to knead--if not, then I add a little more water. So much depends on the external conditions!
When I start to knead, it pretty quickly comes together into a cohesive ball. In other words, there's enough liquid to hold it together, but not enough so it's a wet, sticky mass. It is a dry dough, but not overly so.
After the long rise, it can turn out a bit wetter (humidity, I suppose), so I just add a little bench flour when I roll it out.
