Chau- I feel bad because I don't really know my exact methods. I have a KA I use and I used no autolyse period. I don't have a specific amount of kneading time. I do it by look and feel. It approx 5-6 minutes I'd say. I also stop the process many times to take the dough of the hook and put the dough at the bottom of the bowl because I feel like it's doing nothing just going in circles on the dough hook. I also feel like it heats the dough up a lot which I don't like. For fermentation I've also been messing with this a lot lately because I've been using different amounts of IDY. This one way a 2 hour bulk rise, then I divided and put into the fridge. It went in the fridge for about 18 hours, then I pulled it out to come to room temp for 1.5 hours. The dough was actually still cold, so I wish I would have done like 2. Hope that helps, if even just a little.
Craig-I don't have a infrared thermometer yet so I don't really know. We aren't actually using a stone, we are using firebrick in the oven. So that could by why it is getting so hot.
Forzaroma- We had the cleaning cycle on for 1.5 hours. The heat comes from the bottom the entire process, and the broiler unit clicks on and off during the process. We have the rack one up from the middle slot, and then the bricks are probably, i don't know 2.5 inches tall, so the pie is significantly closer to the top of the oven. I also make sure to put it in when the top unit is on or the top won't get done.