I was assuming that one treats the dough balls fairly gingerly when forming into skins, and that one tries to force the gases in the dough in the direction of the rim if one wants a larger rim. Having seen use of the Neapolitan "slap" method to form skins, I would think that that method would be less effective in achieving the results that I have seen Craig achieve using his methods.
Having re-thought the gravity explanation last night, I am not certain that I am convinced that gravity plays much of a role in a dough ball that is really not all that tall (that is, the difference in elevation between the top and bottom of a dough ball is small). In my experience, the dough becomes more gassy and bubbly in areas where the dough is in contact with a surface, such as the sides and bottoms of a storage container or the bottom of a dough box or tray, and cannot readily escape the bounds of the dough ball and, as a result, are trapped pretty much where they are formed. The area where the dough is exposed to the air might have some external surface bubbling but the bubbles are usually larger and more scattered and unlike the micro-bubbling that occurs where the dough is in contact with a surface as noted above. Those surface bubbles might commonly appear if a dough is highly fermented. Using a storage bag, such as a bread bag, might produce more uniform bubbling throughout the dough ball to the extent the that bag is fairly tight around the dough ball. Norma might be able to comment on the latter point since she uses bags at market.
You might try some experiments with your dough balls and skin forming methods and use your results for instructing your workers.