There are too many models of KitchenAid mixers to generalize, but the key factors in the outcome of the dough are the speed of the mixer, the duration of the knead, and the dough batch size. If the speed of the dough is too high, and/or the knead time too long, it is possible for the dough to take on more the character of a bread dough than a pizza dough and the finished crust might have more of a tight crumb with small regular holes. An overkneaded dough may also be more elastic and harder to shape, especially if the fermentation time is short. A dough that is kneaded too long can also be warmer and ferment faster because of the frictional heat produced by the mixer. Every 15 degrees of heat rise in a dough results in a doubling of the fermentation rate. This is one of the reasons that some recipes (mainly ones that professionals use) call for temperature adjustment of the water (to compensate for the heat).
I use a combination of the stir, 1 and 2 settings on my simple KitchenAid mixer, and setting 3 once in a while. What I personally look for is the desired condition of the finished dough. I will measure time if a particular recipe states one but I look more for the condition of the dough than time.