I only have a 20 qt. Hobart mixer and only mix on speed one. In regards to the flour, I am not familiar with what kind of protein content is in your flour. Are you making this dough for a commercial pizza business? If you are in my opinion you should get a scale that would weigh out your ingredients, and then learn how to manage your dough. I cold ferment my dough for one day, but others cold ferment for longer.
If you want to start a new thread and ask all these questions, others will also help you. I am not an expert, but there are many people on this forum that are willing to help you achieve your goals.
I'll be using a old Hobart 30 qt mixer that only mixes on the second setting because the knob has been soldered. As for the flour I have access to the local pizza distributor called Labrada distributors and they have a high gluten flour witch I guess they get from the states and repackage under there name. I'm looking for a NY style dough with good dough elasticity. The dough I've been doing has been wrong all along until Norma told me about this site. The dough I made, used an empty can of Saporito sauce to measure the flour so I would put 3 cans of flour in the mixer with 1 can of water 5 ounces of sugar and 5 ounces of salt 2 ounces of granulated garlic 2.5 ounces of IDY and 5 ounces of vegetable oil, that alone is so wrong on so many levels. First I would put the dry ingredients including IDY in the bowl next the oil, water sifted it then added the flour and then to get mixed. After 8-10 minutes I would cut and ball about 13-15 dough balls but they would rise within 15-minutes. The dough would never be the same maybe really dry or really moist. Im trying to learn and atleast I've found this forum thanks to Norma and appreciate any help I can get.
After rereading your last post, there are different things about your dough formula, that may need to be looked at. I also had problems when I first starting making the dough for pizza. I had skins that stretched back, dough that over-fermented, dough that was inconsistent and many other problems. There are so many variables that can go into making pizza dough. Room temperature, water temperature, amount of hydration, levels of IDY, salt levels, finished dough temperature, how long it takes you to ball the dough, method of keeping dough cold, ferment time, bake time and temperature and many other variables can all come into play. I started with a regular scale, but since have switched to a digital scale. The scale now helps me to precisely weigh the ingredients in Bakerís percents. If you are going to be making larger quantities of dough, all these things will come into play even more.
As I said before, if you want to make a NY style pie, start a new thread under NY style or the Newbie section and ask for help. I did post under the Newbie section, when I started making pizza. It took me a little while, but with the help of this forum I did get my issues with pizza dough resolved. I am still learning and will be for the rest of my life. Explain everything you have explained under this thread.
At least you have come to the right place to get some of your problems resolved. If you are making your pizza for a business, then you might also want to register at PMQ think tank.
Best of luck,