In one of the links referenced in Reply 5 at http://www.pizzamaking.com/forum/index.php/topic,14376.msg174903.html#msg174903
, Tom Lehmann recommends a prehydration temperature for the IDY of 95 degrees F. You might go with that, although 100 degrees F is not likely to make much of a difference. I am a fan of using IDY over ADY, but either can be used subject to using the correct amounts and using them correctly. Cake yeast would also be a good choice but most people have a hard time finding it in their local supermarkets.
You are correct that is is often inadvisable to use sugar in a dough that is to be used to make a pizza to be baked at very high oven temperatures on a stone surface. Also, Tom Lehmann does not recommend using sugar in his NY style dough for a cold fermentation application unless the dough is to be held and used beyond a day or two. Beyond that, you could add about 1% sugar, without likelihood or fear of the bottom crust darkening prematurely. But that is something that can easily be tested by a simple experiment.
The high-yeast Lehmann dough that you mentioned is the one described in the opening post of the Lehmann thread at http://www.pizzamaking.com/forum/index.php/topic,576.msg5303.html#msg5303
. By inadvertance, the amount of yeast I used to make the dough described in that post was too high, and I noted such in the Note at the bottom of the post. Since the purpose of that thread was to adapt Tom's commercial dough formulation to a typical home environment with a typical home oven, I corrected my error and thereafter tried to hold true for the most part to the basic Lehmann dough recipe.
My approach on what version of the Lehmann dough formulation to use is usually governed by the particular application. I have found that different people have different preferences, especially in the area of hydration value and the amounts of oil and/or sugar to use. Fortunately, they can experiment to their hearts' content by using the Lehmann dough calculating tool or the expanded dough calculating tool (http://www.pizzamaking.com/dough_tools.html
). Once you are able to make a credible Lehmann dough, I suspect that you will want to change it in some way to meet a particular preference. That sort of thing happens all the time. People typically get bored and want more excitement (more flavor, more open rim, chewier/crispier, thinner, etc.).
For dough mixing and kneading times, my practice is to mix/knead the dough to the point where it is slightly underkneaded and rely thereafter on biochemical gluten development. That time will usually depend on the dough batch size and the type of mixer used. We have members who use only a few minutes of mixing/kneading, and we have members who knead their doughs in excess of 20 minutes in some cases. And they use all kinds of mixers, including stand mixers, food processors and bread machines. Of course, there are those who use hand kneading.