I use Reinhart's recipe found at Pizza Quest. As I've said before, I do everything exactly the same as the procedure outlined on the website, until I get to the final fold. From there, I prefer to scale, ball, and refrigerate my doughs. Also, I find reballing my doughs 5 to 10 hours before baking much preferred to his stated method of two hours...I'm wondering now if i should experiment with reballing even earlier to see if I get the same results I am now. It would be interesting!!! (By the way, I also use his percentages listed, except I don't reduce my water if I add oil.)
If I were going to try Reinhart's methods in a commercial setting, I'd do exactly what you are suggesting. After all, a stretch-and-fold takes all of 5 seconds....so a very short mix in your mixer should move the dough enough to get the same results. I've never experimented with this, but it seems pretty logical to me!!