Welcome to the forum.
I ordinarily use hand kneading to make the Caputo 00 dough, and usually in small quantities, so you may want to rely on others who use mixers to make the larger batches. However, from posts I have read on the forum, many of our members seem to use the following basic approach. Put the water into the mixing bowl, add the salt, and then stir to dissolve. Once all of the salt has been completely dissolved (this should only take about 30 seconds to a minute), add the yeast and stir that in. If active dry yeast (ADY) is used, it should first be proofed in a small amount of the total water, which has been warmed to about 105-115 degrees F. The rest of the water can be cooler than that. Water at 105-115 degrees F is water that is warm to the touch. The best way to tell the water temperature is to use an instant-read thermometer. ADY does not particularly like cold water and anything above about 140 degrees F will kill it. My advice is to invest in an instant-read thermometer, preferably a digital model.
If instant dry yeast (IDY) is used, as called for in the recipe I believe you plan to use, it can be mixed directly into the flour. It does not need proofing in water. I might note, however, that in the recipe I believe you plan to use I added the IDY to the water because there was so little of it that I wanted to be sure that it became uniformly dispersed within the dough.
The next step is to turn on the mixer to low speed and add about three quarters of the flour to the bowl. If necessary, use a spatula to direct the flour into the path of the dough hook. When most of the flour has been absorbed, sprinkle the remaining flour into the mixer bowl. If you are using oil, it can be added at this point. Continue mixing until the dough takes the form of a smooth, cohesive ball but is a bit tacky to the touch. The length of time it takes to reach this point will depend on how much dough you are making and, to a degree, on the particular machine you are using to make the dough. If you are making enough dough for several pizzas, the dough as it comes out of the mixer should be allowed to ferment at room temperature for several hours, at which time it can be divided and shaped into individual dough balls and allowed to rest at room temperature for a few hours more. When I make a single dough ball, I usually (but not always) knock it down after the first rise, reshape it, and let it rise again.