My KA Pro 600 came in today!!
I made two double batches tonight, both times using Pete-zza's formulation:
Lehmann recipe for one 16-inch pizza
Flour (100%), King Arthur high-gluten, 12.65 oz. (2 3/4 plus 3 T.)
Water (63%), 7.95 oz., (1 c.)
Salt (1.75%), 0.20 oz., (a bit over 1 t.)
Oil (1%), 0.13 oz., (a bit over 3/4 t.)
IDY (0.25%), 0.03 oz., (about 1/3 t.)
1st time.. I threw all the ingredients in the bowl, thinking my KA would be able to handle it. I was wrong. It sounded like it was struggling and got hot after 10 minutes (5 on stir, 5 on speed 2).
I got a little worried & allowed my KA to cool for half an hour.
2nd time.. I used half the flour, and added a cup every 2 minutes or so. I found this to work extremely well for me, and my mixer made consistent whirring noises, and barely got warm.