If the mixer you have is the one shown at http://www.teddy-bears.uk.net/Cheap-Prospero+Compact+Kitchen+Machine-UK.html
and with the operating manual at http://www.cookinstyle.co.uk/imagevariable/sku/pdf/KM265.pdf
, it appears that you should be able to make pizza dough using that mixer. According to the manual, the maximum flour capacity of the mixer is 500 grams. That should allow you to make both a NY style and an American style dough. I estimate that the maximum dough capacity for your machine for making pizza dough is about 1400 grams.
There are basically two approaches that one can take in making pizza dough in a stand mixer, whether it is a basic one as used by home pizza makers or a much larger commercial one as used by professionals. Most professionals who use a planetary mixer, which is the type of mixer you have, start by putting the water in the mixer bowl. They then add the flour to the water in the mixer bowl together with the rest of the dry ingredients, such as salt, sugar, instant dry yeast (IDY), vital wheat gluten, etc. If fresh yeast is used, it can be added either to the water in the mixer bowl or just crumbled and added to the dry ingredients (the more common method). If active dry yeast (ADY) is used, it is rehydrated in a part of the formula water, at about 105 degrees F (about 41 degrees C), for about 10 minutes and then added to either the rest of the water or to the rest of the ingredients in the mixer bowl. If oil is used, it is typically added to either the water in the mixer bowl or to the dough after the initial mixing and before the final knead. The mixer speeds and duration of the initial knead and final knead are based on the dough formulation used (including the type of flour) and the amount and type of dough to be made.
The second method is to start by adding the formula water to the mixer bowl. The soluble ingredients like salt and sugar (or honey, if used) are then added to the water in the mixer bowl and stirred to dissolve. This insures that the salt and sugar are uniformly dispersed throughout the dough during mixing. If oil is used, it can be added either to the water in the mixer bowl (for more uniform dispersion) or to the dough after the initial mix. The treatment of yeast is as described above. That is, if fresh yeast is used, it can be crumbled either into the water or put on top of the rest of the ingredients; if IDY is used, it can be stirred uniformly into the flour; if ADY is used, it is rehydrated and added to either the rest of the formula water or to the rest of the ingredients in the mixer bowl.
My practice with my basic KichenAid stand mixer is to use both the flat beater attachment and the dough hook for most types of pizza doughs. I typically use the flat beater attachment to bring the dough ingredients together initially, which occurs as the dough clears the sides of the mixer bowl and aggregates around the flat beater. I use a low mixer speed (stir) for this purpose and I add the flour mix gradually to the mixer bowl to insure better hydration of the flour (I also usually sift the flour for improved hydration). This typically takes about a minute or two. The degree to which the aggregation of the dough occurs around the flat beater depends on the dough formulation and, more specifically, the hydration of the dough. A wet dough, for example, will collect around the flat beater more easily and more quickly than a dry dough and will leave less dry unmixed flour than a dry dough.
In looking at the operator's manual for your new stand mixer, I note that the beater attachment is of a different design than mine. My beater attachment looks like the one shown between the whisk and C-hook in the photo at Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,3985.msg33252.html#msg33252
. However, I believe that you should be able to use your beater attachment as I do my flat beater attachment. After the dough collects around the flat beater, I switch to the C-hook, which is similar to the one your mixer has, and knead for a period of time based on the dough formulation used and the amount and type of dough to be made. I use a higher speed for this purpose (usually speed 2). A typical final knead is about 5-6 minutes for most dough types (e.g., NY and American) and dough batch sizes. Both when using the beater attachment and the C-hook, I frequently use a long handled flexible plastic spatula (or icing spreader) to help move ingredients into the path of the beater attachment and C-hook as the dough is being mixed and kneaded and to dislodge the dough if it attaches itself to the C-hook and just spins without being kneaded. The spatula I use is shown in the same photo referenced above (at the bottom) and is one of the most useful tools I have when making pizza dough in my stand mixer.
I might add that there are some people who just throw everything in the mixer bowl at one time and select one or more speeds to prepare the dough. That is certainly an option but it is not one that I personally use. My approach is like the second one discussed above and attempts to use principles that are science based. Maybe I wouldn't have to use that approach if my home stand mixer was as effective at making dough as a commercial mixer. But I know for a fact that it isn't.
When I write up my dough formulations, I usually give specific instructions on how to use a stand mixer, or any other method, to prepare the dough. So, to the extent that you try to make the doughs I have discussed, you should be able to use your stand mixer with my instructions, subject to the possible need to make adjustments to adapt the dough formulation to your particular brand and type of mixer.