I suspect what DKM says is correct but I don't know what really qualifies one as an "expert". I personally would consider Tom Lehmann an expert on dough, and especially pizza dough, since this is what he does for a living--from his job at the AIB (American Institute of Baking, his research and courses on pizza dough making, his consulting work to the pizza trade, his articles in pizza-related magazines, and his participation in several online pizza-related forums. I understand that Evelyne Slomon is considered by many within the profession to be an expert on dough making--as a professional with her own pizza establishment, as a pizza cookbook author and instructor, a member of the PMQ staff, and a consultant to the pizza industry.
I suspect that many people who write books on pizza making may also be considered "experts" on pizza dough. I don't know how true that is or how they measure up to someone like Tom Lehmann and Evelyne Slomon, but, out of curiosity, and to try to address charbo's concerns more fully, I took a look at all my books on pizza making to see how the authors make their dough, with emphasis on knead time, mixer speeds and flour quantities (as a proxy for dough batch size). Apart from Ms. Slomon, whose pizza book I do not own, this is what I found:
Peter Reinhart: For just about all of his dough recipes (including Napoletana, Roman, Neo-Neapolitan, NY Style, and Pizza Americana), Peter Reinhart uses 4 minutes knead at low speed, a rest period of 5 minutes, and 2 minutes at medium-low speed, for about 5 cups of flour (all-purpose, bread and high-gluten). (American Pie)
Pamela Shelton Johns: Ms. Johns specifies 10 minutes plus 20 minutes (mixer speeds not specified), for 6 1/2 to 7 cups of flour (a blend of all-purpose flour and pastry flour to simulate 00 flour). I might add that pizzanapoletana (Marco) believes that Ms. Johns has followed improper instructions (knead times) from the Italian doctrinaire document on authentic Neapolitan pizzas. (Pizza Napoletana!).
Diane Morgan: Ms. Morgan specifies 2 minutes at low speed (mix), 5 minutes at medium-low, and 3 minutes at low, for 7 1/2 cups flour (Caputo 00 Pizzeria flour). (Pizza. More than 60 recipes...)
Tony Gemignani: Tony, in the same book written with Diane Morgan, specifies 4 minutes at low speed (mix), a 2-minute rest, and 6 minutes at low speed, for 5 1/4 cups of bread flour (for NY style). (Pizza. More than 60 recipes...)
California Pizza Kitchen (through its founders Flax and Rosenfield): CPK specifies 2-3 minutes at the two lowest mixer speeds, for 1 1/2 cups bread flour or all-purpose flour. (The California Pizza Kitchen Cookbook)
Some of the pizza books I have also specify times for kneading by hand, and some specify only hand kneading. For these books, typical hand knead times are 10-15 minutes, for 2 cups of flour (Alice Waters, Chez Panisse Pasta Pizza & Calzone); 10 minutes, for 4 1/2 cups of all-purpose flour (The Complete Book of Pizza); 10 minutes, for 3 1/2-4 cups of flour (Charles & Michele Scicolone, Pizza Any Way You Slice It); 4 minutes, followed by a 5-minute rest, and 2-3 minutes knead for about 5 cups of flour (Reinhart); 12-15 minutes, for 7 1/4 cups Caputo 00 flour (Morgan); 10-12 minutes, for 5 1/4 cups of flour (Gemignani); and 5 minutes, for 1 1/2 cups flour (CPK). Chris Bianco, of Pizzeria Bianco, is said to knead his pizza dough by hand, but I don't have any idea for how long, and, in any event, he is reported to make large dough batch sizes at one time. I'm sure that there are other artisanal pizza dough "experts" out there making dough day after day. I just don't know or read enough about them.
Interestingly, only one of the pizza books I own (The Pizza Gourmet), by Carl Oshinsky, who once hosted a PBS program on pizza making (several years ago), does not specify knead times at all, for either his hand knead version of food processor version. Rather, the condition of the dough determines when it is ready to be used.