Les, just last weekend I did a bunch of tests on batch sizes and attachment options for the electrolux. One cool feature of the electrolux is that it has the roller and scraper mechanism (check out the video on Jeff Varasano's website) and a dough hook. You can use the dough hook instead of the roller. I have found that I always need to use the scraper.
Now, I am trying to approximate the gentle action of the fork mixers, and I think that the roller and scraper is closest to that. The dough hook and scraper combination works the dough more, and is not nearly as kind to the dough. I have found that for any batches that use more than roughly 1.5 liters of water I need to use the dough hook and keep my mixing times shorter. Otherwise the dough can almost spill out of the mixer as it climbs up the roller. You can obviously do much bigger batches if you want to , but I think you will need to switch to the dough hook.
Now as far as the minimum size goes, I have had no problem doing batches based on 500 grams of water, and these have been 63-65% hydration doughs. I have a feeling you could probably do smaller batches if you really wanted to, but this is the smallest I have gone.
So, I would highly recommend the Electrolux, and I don't think you should worry about making small batches in it. One dough ball might be too small, but I am guessing that it would probably be fine making two balls for 16 inch pizzas. I would only worry about big batches that you want to use the gentle mixing action of the roller and scraper for.
One other thing that I have not figured out how to do with this mixer is a batch of dough with the roller and scraper that is less than 60% hydration. By the time I get to that point the dough ball seems to stick to the roller, and I can't get any more flour in it. I have a feeling you could probably do it with the dough hook. Luckily I prefer high hydration doughs, but I guess this could be a problem with some recipes.
Jeff, feel free to tell me if I am an idiot here. I think you have had much more experience with this thing, and have probably read about it on other newsgroups. Honestly, I have not even opened the manual, so I could be wrong about some of this stuff.
One more side note, I was having trouble with my caputo doughs being a little tough, and I thought it might be the mixer. Today I let my oven get all the way up to 900 degrees, and the pizza turned out to have the perfect texture. I also used the a16 recipe at a 62 percent hydration, and that recipe calls for oil, so I guess that might be what solved the problem, but I have a feeling it was the higher temperature or a combination of that and the oil. Before this I was making them more in the 750-800 range. Anyhow, the mixer is obviously not the problem.