Good timing kneader65. Latest tests. I tried a New York style dough at 66% hydration. The final dough weight is for 664g. Followed the same methods, water first then dry. The dough came together fine and then headed for the center shaft. Due to the fact there was more dough, the vertical part of the hook stayed in contact as well as the short wiper near the top. So I guess there was a constant stretching going on. Did five minutes.
I'd like to see the action that is in the video. I tried one more time with the same recipe on speed 2. The dough came together and then bounced around like the video shows. Then after 4 minutes it headed for the shaft and stayed there. My guess for that, based on the feel of the dough, was the dough heated up and got sticky.
I only baked the first dough and the only difference was I usually get more oven spring. I know a lot comes into that so it could be a lot of things. The second dough may become something other than pizza. We're full up. As far as volume goes I think there is room for more dough. I wonder about hydration as far as the stick to center shaft goes. So far that outer arm hasn't done a lot of work for me.
Anyway I'll plod along as time permits. The video certainly is different than my results and I'm not really up on the finer point of making dough so I'll try different things when I can. My wife wants a pizza break.