I think you are over thinking your dough mixing. Just put the water in the mixing bowl first, than add any salt / sugar, then the flour and the IDY, begin mixing at low speed just until you don't see any dry flour in the bowl, pour in the oil and mix for about 1-more minute in low speed, then increase the mixing speed if you can and mix the dough just until it begins to take on a smooth, satiny appearance....no need to mix it anymore than that. With but a few exceptions (commercial application and emergency doughs) pizza dough is best when under mixed, all you really need is a homogeneous dough but mixing it as described makes it easier to handle. Then let biochemical gluten development do all the work for you. When I make my pizzas at home I always mix the dough using nothing but a large spoon, after a few minutes with the spoon the "dough" looks more like cottage cheese than what we think of as a dough, I turn it out of the bowl, oil the bowl, roll the dough ball a couple of times in a little dusting flour and roughly shape it into what one might, in abstract, call a dough ball, then place the dough ball back into the bowl, cover with a piece of plastic, and let nature run its course for the next several hours, then turn the dough out of the bowl, portion and form into better shaped balls, oil each dough ball and place into a plastic bread bag to cold ferment for 24 to 48-hours. To open the dough balls, remove from the fridge and allow to temper AT room temperature for about 2-3-hours, then turn out of the bag onto a flour dusted counter top and begin opening each sough ball into a pizza skin. You can add your own twists to the procedure, but this is my basic dough making procedure.
Tom Lehmann/The Dough Doctor