Whenever I have attempted to "design" a dough formulation using "best practices" that I have picked up over time, invariably I don't get the results I was looking for. I have found that sometimes using the simplest and most straightforward practices work the best. It was in that vein that I made the suggestion that you consider making a straight dough and comparing the results with what you have achieved using what you apparently deem to be "best practices". I also did not mean to suggest that using the classic autolyse is better than the method you used, although it is definitely an option to consider. I have learned that I am not smart enough to design the "perfect" dough on paper. So, I just experiment until I get what I like. I recall reading where Randy took several years to perfect his Papa John's clone dough recipe, and I believe JerryMac recently said that it took him eight years to develop his NY style dough recipe.
If memory serves me correct, the dough making procedure you used is basically the one that Jeff Varasano came up with. However, Jeff uses a natural preferment (IDY is optional), a DLX mixer and an oven with a modified clean cycle. How well this combination transfers into your operating environment is an open question. Unless you have the same operating environment, you can only try the principles Jeff came up with and hope they work in your particular environment. In my experience using Jeff's method and also pftaylor's own unique version with his Raquel dough formulation, I found the natural starter/preferment versions of both dough formulations to be superior to the IDY-only versions. In my standard grade unmodified home oven, I am sure that my results were different (less good) from what either Jeff or pftaylor achieved using their methods and oven configurations. Consequently, I chose not to spend a lot of time trying to perfect an IDY-only version.
As far as finished dough temperature is concerned, using an autolyse or similar rest period(s) does complicate the calculation of the required water temperature. The only way I can think of to get the desired finished dough temperature when an autolyse or similar rest period(s) is used is to identify a water temperature that will get me close to the desired finished dough temperature. To do this, I might use the Lehmann finished dough temperature calculation method to get a rough idea as to the water temperature needed (based on the room temperature, flour temperature and the friction factor) and then use something less (or maybe more in the winter) in order to compensate for the rest periods. This time of year, if the rest periods are long in duration, I might also use less yeast to slow down the fermentation. BTW, for my KitchenAid stand mixer with a C-hook, I use 10-12 degrees F for the friction factor. However, that is for the basic dough batch size that I use, which is quite a bit less than yours. I calculated the friction factor by starting with water at a known temperature and then checking to see how far off my finished dough temperature was. I then adjusted up or down accordingly. Workers who make pizza dough in pizzerias and who do not use tables generally know that the water used to make dough in summer should be cooler than in winter, and vice versa in the winter. With a bit of experience, that simple method also works reasonably well in a home pizza making environment.
You asked about mixer knead speeds and times. Unfortunately, there is no good answer to that question. Mixer speeds and times are related to dough batch size and hydration. For regular doughs, such as the NY style, I usually just strive to get a dough that is smooth (without a lot of surface irregularities), cohesive, pliable, and a bit on the tacky side.
The main reason why professional pizza operators use lower hydration levels than the flours can handle is because the dough balls can be shaped and stretched (and tossed) more easily and be far less extensible than when higher hydration levels are used. Long fermentation times also tend to make dough more extensible, and that is a major reason why most pizza operators do not make doughs that go out more than a day or two. Our members tend to favor high hydration doughs and long fermentations, both of which tend to lead to more highly extensible doughs. They are also harder to shape and stretch. Often, they can't be tossed. In your case, it is possible that you can get a dryer and firmer finished crust in the middle by lowering the hydration level. But with a thin crust, you still have to be careful as not to oversauce the pizza or load it up with too much cheese and too many toppings. Otherwise, the bottom crust may not dry out enough to achieve the degree of crispiness you are after. Another way to get increased crispiness (and chewiness) is to use a lower bake temperature and a longer bake time. That will allow for more time for the crust to dry out.