I will attempt to answer your questions, using your paragraph numbering system.
1. What Canadave uses is not technically an autolyse, because it includes the yeast during the rest period, but since cold water is also used, the rest period is quite close to an autolyse rest period. A twenty minute rest period is quite common but five minutes might be too short if you are making the full amount of dough for two pizzas. A rest period of 10-15 minutes might be sufficient.
2. A 4-6 day cold fermentation period is not usual but it is not rare either. It is somewhat unusual, however, for a dough with the high yeast level (0.78% IDY) of Canadave's dough formulation. If you go back and read the rest of the thread, you will see that I made a "thinner" version of Canadave's pizza and used less than 4-6 days of cold fermentation, specifically, about 70 hours. Because of the high yeast level of Canadave's dough, I believe that Canadave's dough can be used within shorter time periods, perhaps as short as one day. However, I did not personally try a much shorter period. Many of our members, me included, have made and used doughs successfully after more than two weeks of cold fermentation, but not using Canadave's recipe to the best of my knowledge. Special measures, not material here, have to be used to achieve such long fermentation periods.
3. I can't speak for Canadave as to why he pre-bakes his crust, but it is a fairly common technique, one that is often used in order to get a greater height an a more open and airy characteristic in the finished crust. This is made possible not only because of the high yeast content and high hydration of Canadave's dough but also because there is no weight of sauce, cheese and toppings to restrict the expansion of the dough during the pre-bake.
4. Opening the oven door will allow some oven heat to escape, but there should still be significant retention of heat by the pizza stone. However, it won't hurt to let the oven warm up again before finishing baking the pizza with the sauce, cheeses and toppings. In fact, the oven may regain its temperature while the pre-baked crust is being dressed.
5. With my electric oven, a light goes on whenever the bottom coil goes on. If I open the door to get the bottom coil to go on, the light goes on as soon as the coil goes on.
6. There are some people who feel that adding the oil earlier in the dough making process impedes hydration of the flour. Others feel that adding the oil earlier in the dough making process allows for more uniform dispersion of the oil throughout the dough. I have used both methods in a home setting and have not detected any significant differences. However, if you are hand kneading, it is more difficult to incorporate oil into an existing dough than if you are using a stand mixer.