I only have my home stand mixer experience to fall back on but I do not think that the sequence you used (dough hook and then the flat beater) is particularly effective in hydrating the dough, and perhaps was responsible for the stickiness you experienced (because of inadequate hydration of the flour). Are you aware of anyone professionally using the sequence you used (I think most use a single dough hook, such as a spiral dough hook)? Actually, in my experience, the best hydration that I have been able to achieve in a home setting with my stand mixer is to sift the flour and then use the whisk attachment, flat beater attachment and the C-hook in sequence. Obviously, that would not be a practical method in a commercial setting (too messy, too time consuming, and with a lot of cleanup, and you would need a large bowl residue compensation value).
Out of curiosity, were the grated Romano and Parmesan cheeses commercial products or did you grate them from block cheeses? I love those cheeses and can see how they made for a good pizza, even without the sauce.
I didnít really want to start with the dough hook, but forgot after mixing my other batches of dough to switch to the dough hook. That is why I used the dough hook first. I noticed right away when I started mixing that the dough hook was on the mixer instead of the flat beater, but I wanted to see what would happen. That is why I continued mixing. Thank you for explaining why you donít think the dough hook is adequate to handle the hydration of the flour and that was why my dough was sticker than usual. I needed a little flour to be able to form the dough balls, but it didn't seem to do anything to the oven spring, or the moistness of the crumb. I am not aware of anyone professionally using the sequence I used. I can understand your methods would be good, but in a commercial setting as you posted it would be too time consuming and too much clean up to use that method. This dough does take longer than my regular doughs to prepare.
I just used a container of the Bel Gioioso grated cheese that I had leftover from the Papa Ginoís pizza experiments. I might purchase a better Romano cheese to grate though after tasting that pizza. I also might purchase some Pecorino Romano cheese. I do have a nice hand grater at market that I never used. Maybe that hand grater will get some use now.
I also tried not oiling some of the dough balls this week. That worked out okay, but think the dough balls that were oiled did press out better, at least in my opinion, but the not oiled dough balls didn't dry out at all.