From the pic I'll say that mine is an earlier version of that one (I bought mine in the mid-80s). The dough hook pictured is exactly the same and is what I use without exception.
The flour was a mix of about 70% bread flour (Robin Hood) and AP (generic house-brand of a local grocery chain). I made the poolish, put it in the fridge, took it out the next day, and let it rise on the counter until it was dotted with bubbles and some creases had begun to appear on the surface. I poured that in the mixer, put in the rest of the flour and yeast, then the salt and oil, and mixed at max speed (with the abovementioned dough hook) for about 7 minutes. I then shut off the mixer, waited 10 minutes, mixed again for 1 minute at max speed, and repeated those steps 3 more times.
Whether or not prolonging the mix would help is something I regard as an open question. The dough hook did not seem to be doing much more than stirring the batter. At lower hydration levels, dough continuously winds around the hook like tape on a spool, and gets a good workout by being constantly stretched in the process- something that doesn't happen when the hook is just stirring liquid. All of this raises issues concerning gluten development and so on that I just don't have the technical chops to address (e.g. does batter turn into dough if it's stirred long enough ?).
I also think I'm going to have to get some semolina flour, which (judging by the results obtained by various people around here) seems ideally suited for
Thanks for the link. Is that the blog of the guy who occasionally posts here under the username pizzablogger ?