While recently visiting a friend in Massachusetts, I made a 16-inch NY style pizza based on a "thin" version of Canadave's recently-posted dough recipe. The dough weighed about 21 ounces and was based on using King Arthur Sir Lancelot flour. Since my friend does not have any machine capable of kneading dough, I did all the kneading entirely by hand. I followed Canadave's instructions carefully, but deviated slightly by incorporating all the flour into the dough before adding the oil and salt. This, along with a 20-minute autolyse, was done in an effort to improve the overall hydration of the dough, and hopefully make it easier to knead by hand.
I had no problems whatsoever in kneading the dough. It was soft and supple and smooth. I hand kneaded the dough for about 15 minutes but in retrospect I think I could have shortened that time to about 10-12 minutes. I think the combination of high hydration level (a bit over 64%) and the autolyse were primarily responsible for the ease with which I kneaded the dough. And when the dough was "done", it was still a bit tacky.
I hope to post photos of the finished pizza when I return home to Texas, but the pizza turned out very well. The voids weren't as large and as prevalent as with other NY style pizas I have made, but the rim and crumb were soft and tender nonetheless. Unfortunately, in my case, I was working with an unfamiliar gas oven that didn't hold the heat as well as my electric oven at home (and I could't get the broiler to work), so it's possible that the oven may have affected the texture of the finished crust and crumb. In addition, the pizza was dressed with several more toppings than what I normally use, which could also have affected the final crust results. The total bake time was about double the time I am accustomed to using.
I wouldn't worry too much about the temperature effects of hand kneading. I don't think that hand kneading increases dough temperature by more than a degree or so. In fact, when I calculate water temperature to achieve a particular finished dough temperature (usually 80 degrees F), I assign a friction factor of 1 degree to hand kneading. The dough I made, using water from the tap as Canadave instructs in his recipe, had a finished dough temperature of just under 77 degrees F--in a kitchen that had a temperature of about 69 degrees F.
I think the most important lesson I gained from the recent exercise is that it is possible to make a very good pizza using hand kneading of a dough based on a high gluten flour like the KASL. I would mention, however, that the final results are likely to benefit from the use of a high hydration level and a long (e.g., at least 20 minutes) autolyse. Also, the total dough weight can't be too great. As mentioned above, in my case it was about 21 ounces. These principles are general in nature and should even apply to Randy's American style pizza dough you are experimenting with.