The targeted finished dough temperature that Tom Lehmann recommends is 80-85 degrees F (see http://www.pmq.com/cgi-bin/tt/index.cgi?noframes;read=12347
, second full paragraph of Tom's answer). The way finished dough temperature is controlled is described in this article: http://www.pmq.com/mag/2003spring/tom_lehmann.shtml
. However, finished dough temperature can get a bit tricky when you use autolyse or autolyse-like rest periods because the dough can rise in temperature just during the rest periods. So, you may find it necessary to use even lower temperature water than what is calculated using the formula described in the article referenced above.
You are correct that the autolyse is supposed to cut back on the total dough preparation time and it also helps preserve the carotenoids, which is what Peter Reinhart discusses from time to time. Your total knead time should be adjusted to produce a slightly underkneaded dough, whatever time that is for your dough batch size (I estimate about 9.6 lbs.), mixer and mixer speeds. As for when to add the yeast, and which type, you may want to take a look at this thread on autolyse, at http://www.pizzamaking.com/forum/index.php/topic,2632.msg22758.html#msg22758
and, particularly, Reply 9 by cocoabean. As you will read there, if the yeast is added too soon, it can start the fermentation process and acidify the dough. Apparently, this is not as great a concern if the yeast is IDY (or a natural preferment or starter) and the autolyse rest period is not excessive, as noted in a few places in the abovereferenced thread.
As for your question on sugar/honey, vegetable oil/olive oil, regular salt/Kosher salt, tap water/distilled water, and butter/oil, the particular ingredients used is largely a matter of preference and economics. For example, many operators use a combination of ordinary table sugar, vegetable oil (soybean oil), regular table salt, and tap water simply because they are the cheapest forms of those ingredients. Some operators may use a blend of vegetable oil and olive oil, or a blend of canola oil and olive oil, and some may use a pomace grade of olive oil, but this is usually done as a cost savings measure while retaining some of the flavor benefits of olive oil.
Honey is a good form of food for the yeast (itís better than ordinary table sugar), and it helps with the coloration and taste of the finished crust, but it is quite expensive and can be a mess to use in a commercial setting. You could substitute a dry form, but that can be quite expensive. Plus, whatever form you use, you technicaly should adjust the hydration of your dough formulation to compensate for that particular form. For additional detail on sugar vs. honey, see http://www.pmq.com/cgi-bin/tt/index.cgi?noframes;read=15610
Whether you use regular table salt or Kosher salt wonít make much of a difference if they are fully dissolved in water and the quantities used are equivalent, but according to member pkasten (Paul), Kosher salt has a physical structure that can tear the gluten structure if added and mixed directly in a dough, as you would be doing with your particular autolyse method (see Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,4779.msg40692.html#msg40692
). Some people also prefer using Kosher salt because of taste preference and because Kosher salts often contain fewer chemical additives than ordinary table salt. An even better choice than table salt or Kosher salt would be a high-quality sea salt, which is free of chemicals and additives and contains minerals that are good as nutrients for yeast. However, sea salt is considerably more expensive than the other forms.
As between using oil or butter in the dough itself, I would say that the main difference is likely to be flavor related although there may also be some texture differences depending on the amount of butter used. Butter also contains some water, as does margarine, so technically you should make some adjustments to the hydration of the dough formula if you use butter or margarine rather than oil. By contrast, shortening, like Crisco, or even lard, can be substituted on a weight-for-weight basis for oil without requiring such adjustments (see http://www.pmq.com/cgi-bin/tt/index.cgi?read=27702
). Almost all of the solid fats are more expensive than a good quality olive oil and most of the blends referenced above.
The subject of water has been discussed many times on the forum. From what I can tell, most pizza operators use their local municipal water although there are many who use water purification systems where warranted and justified on an economic basis. Occasionally you will read of operators who import their water from other places, such as New York City, but that may be done more as a marketing ploy than any proven benefit when used to make dough. There may be cases where water quality is a real issue for pizza operators, but they can usually be satisfactorily addressed on a case by case basis. For some additional discussion of water quality, you may want to take a look at this post:http://www.pizzamaking.com/forum/index.php/topic,4517.msg38039.html#msg38039
EDIT (1/25/13): Since the link to the above Lehmann article is no longer operative, see the Wayback Machine link to the same article at http://web.archive.org/web/20070502014430/http://www.pmq.com/mag/2003spring/tom_lehmann.shtml