That being said, the mixing process is so much faster that I was done with the entire process long before I would have been with the mixer. Also, their instructions call for 1 hour to wait for the dough to rise, which was much faster than the ingredients I have been using with the KitchenAide.
I still used the Kithenaide mixer to shred the mozzarella cheese and we covered the dough with pizza sauce and the cheese and prepped the Big Green Egg. Below is a pic of the pizza before it went on the grill:
After it cooked for a while, I did notice that there was an air bubble in the dough. I have never had this issue with the KitchenAide mixed dough, but it could have just been a fluke. Despite the bubble, the pizza crust tasted great: