BJ, adding oil late to the mix was a practice that originated in high oil doughs. If you're using a lot of oil, if you add it at the beginning, it can inhibit gluten formation and mess with your dough. For lower oil doughs, like the one you're doing, though, it's completely unnecessary. Peter has added the oil both ways and found no discernible difference, as have I. Just add all the oil to the water, as you did today.
Not only would adding oil late during the mix be unnecessary, I think, in your instance, it would be especially counterproductive. Do you recall our conversation about certain mixers being happiest with particular quantities of dough? I think 10 lb. of flour makes too little dough for this mixer- hence the excessive hook creep. If you add the oil at the point where the dough has already started to form around the hook, there's a high probability that it might not incorporate evenly.
It won't resolve the hook creep completely, but I believe this mixer should be happier with a larger quantity of dough. If you are going to continue to do 10 lb. flour batches, as Norma suggested, periodically scrape the dough off the hook.
The egg test, like late oil, is, again, not applicable to your dough. These kinds of tests to determine gluten development in kneaded dough (egg, windowpane) were born from same day doughs that didn't get a lot of gluten development during the fermentation. Time = gluten development. When you ferment overnight or more, you do not need that much gluten development during the initial kneading. The egg test takes a dough to less gluten development than windowpane, but it's still too much gluten development for a 24+ hour dough- especially one with a protein level of your flour, which is not as high as some flours, but, is still a tiny bit too high to not have to worry about excessive gluten formation.
Some other thoughts.
Don't sweat the ADY too much. As I said privately, you're dough most likely won't be perfectly fermented this time around. Get IDY for the next batch, though.
Get real proofing containers.http://www.webstaurantstore.com/cambro-db18266cw-white-pizza-dough-proofing-box-18-x-26-x-6/214DB18266CW.html
Home bakers can get away with storage boxes, but, in a commercial environment, you want a container that will form a good seal, yet still allow gas to escape.
There's not a lot of good videos on balling, but I need to track one down. Your dough balls are looking a little misshapen. One of the most important aspects with dough balls is that they are pinched shut and sealed. If they aren't sealed, stretching can be a hassle.
Tomatoes- I can't really tell from the photo, but what tomatoes are you using? They look a little on the dark side. You're not cooking the tomatoes or using a paste, right?
The lowest speed is all you'll ever need for that mixer.
Overall, for your first time making this dough, it looks pretty good. With the ADY, I'm not really sure where the fermentation is going to be tomorrow, but I'm confident that this dough should be better than what you were working with.