Thanks for putting up the video. I can now visualize why fork mixing technology works so well for pizza dough. Out of curiosity, do you have any idea what the friction factor would be on the slowest setting? My guess is very low.
The take-home message here seems to be that any mixer technology appears to be superior to a Kitchen Aid style mixer. In my mind, mixer selection should be based on maximizing dough oxygenation and minimizing friction. A possible rank order could look like:
1) Diving Arm (though I am not aware of a 10 quart home model)
2) Fork (Bill/SFNM Santos type)
3) DLX (Varasano type)
4) Everything else (including my KA)
So unless there is a home version of a diving arm mixer, you might have the best that money can buy.