I have been using my DLX for about a year, coming from a KA.
Are you using the DLX with the wet-kneading method of varasano or can you just dump in all the flour, switch it on and let it do the work? and what do you think is the largest dough size you can make with the DLX with minimal intervention?
I use the wet-kneading method, all wet ingredients in bowl, add 75% flour, 20 min autolyze, balance of dry ingredients, knead for another 14-20 minutes depending on dough. I normally use a 65% hydration for my doughs and have done 11#'s of dough in one batch. I wouldn't call the DLX a "minimum intervention" machine, at least in my experience, especially with larger batches. I use a spatula to keep the dough from climbing the dough hook and getting under the spring arm. Not a big deal, but good to know.
I keep a stock of Caputo, Hi-gluten and AP/Bread flour on hand for breads and pizza doughs and the DLX has been great with all of them. Can't help with the Santo's question as I don't have one of those.