I hope it's ok to post my woes on the same topic here.
I've been making both a Neopolitan and a New York dough with similar techniques and the same method. The pizza is delicious! (for a 550 bake) but the stretching is a pain.
Here's what I do for New York:
Flour: Gordon Foods Primo Gusto "Crust & Bread Flour" Bleached, Enriched, & Bromated. 4g protein/30g
Olive Oil: 1.0%
Weigh & mix ingredients to wet most of the flour.
Mix in my 6qt Kitchenaid Lift-Bowl Mixer with a spiral dough hook. Final dough temp is right around 80F
Initial mix: 2 minutes at low speed
knead: 6-1/2 minutes at #3 speed
Bulk Ferment: 24 hours @ 60-63F (constant temp in a room in my basement)
Split & Ball ~2 hours before making
550 bake on a stone for ~7 min. Working on the best additional browning under the broiler still (electric oven)
What I find works best is stretch it one bit, set it aside, stretch a different ball, set it aside & go back to the first one.
There's no problem getting a wafer thin, window-pane stretch in the end, it just takes some time. I'm around 0.9 on the thickness factor.
When I'm done with the kneading, I can get a bit of a window-pane, but just barely. I'm afraid to knead it for too long, so I call it quits after about 6-1/2 to 7 minutes.
(My Neopolitan recipe is 2% salt, 1.5% IDY, and 65% hydration, but otherwise it goes the same)
Do NOT put that uncoated dough hook in your dishwasher. It will eventually destroy the coating and you'll end up with aluminum rubbing off on everything. Ask how I know! I ended up ordering a coated one (but still hand-wash it).