Man, I do it so many different ways, and for so many different reasons. Some of my reasons are very good reasons, yet some of my reasons aren't really reasons at all.
Some factors that affect my dough-making workflow:
What style of dough am I making?
Am I using ADY or IDY? (That's a new one because I've mostly always used ADY, until recently.)
Am I using liquid fat or solid fat (or no fat)?
Have I been making pizza lately, or has it been six months since I last made pizza?
When I haven't made dough in several months, I sometimes forget what order I add the ingredients. In fact, right now I'm gonna have to think about it for a minute...
OK, for a NY style dough, I put a custard dish and a plastic bowl on my scale and tare the scale. I measure a little bit of warm water in the custard dish, then I measure the rest of my water (cold) in the plastic bowl. With the water measured, I add the ADY to the custard dish, along with a pinch of sugar, and stir. While the yeast is hydrating/proving, I measure and add the flour and dry ingredients to my mixer bowl. When the yeast is ready, I add the yeast water to the mixer bowl full of dry ingredients, followed by the rest of the water. I start mixing with the spiral dough hook, then start pouring my measured oil into the mixer bowl much less than a minute after I've started the mixer, when the dough is beginning to come together but is still very shaggy. I mix only until all the flour is picked up and the dough is slightly lumpy if I'm making dough that won't be used for at least 24 hours (which describes almost all of the NY style dough I make). If I'm making dough that will be used in 24 hours or less, I'll mix it for maybe a couple more minutes, until the dough is smooth. NOT windowpane smooth, though. (I'm probably gonna stop using oil with NY style dough as soon as I get my hands on a good bag of flour with a little less protein than All Trumps.)
For the same dough, I used to prove my yeast in the mixer bowl, then add all the water, then add dry ingredients, then start mixing, then add oil. I can't say for sure that the dough comes out any different. The only reason I changed the way I do it is because the newer way gives me a better way to prepare the yeast water and the rest of the water. (With the old way, all my water was warm.)
With NY style, I scale and round immediately (in theory). However, I usually end up letting the dough rest for 15-30 minutes before I scale and round the dough. Once I scale and round the dough, I wrap and refrigerate it immediately.
For deep dish, my mixing workflow is a little different. I add flour and dry ingredients to the mixer bowl while proving my yeast, then add oil to the dry ingredients and whisk. When the yeast is ready, I add yeast water to the dry ingredients, then the rest of the water to the dry mix. No dough hook for deep dish. Mostly I've always done deep dish by hand with a spoon, but I've somewhat recently realized that the flat beater is perfect for mixing deep dish dough. So I've made a bit of a change: After mixing the oil into the dry ingredients (with the flat beater attachment), I slowly pour the water into the dry ingredients while the mixer is going on speed 2 (or maybe speed 1) with the flat beater. As soon as I've poured all the water into the bowl, I turn off the mixer, as mixing is done.
If I'm using IDY instead of ADY, I do some things a lot differently than what I've just shared.