yawn. for the amount of time you guys devote to deconstructing mangieri's process, you've most likely gotten it wrong, for a variety of reasons. for starters, his process is in reality much simpler than one would realize, and, secondly, you do not know what day this video was filmed on. being closed for three days meant that he still had to actively 'build' the starter before his first production day of the week, as he has noted in several interviews. we know 'naturally risen' was likely filmed on his first production day of the week, as it would be the least busy, which begs the question: how do we know his dough-making process is the same on a thursday as it is on a sunday? the answer is, we don't, and, if we were to guess, they're probably not the same.
he likely forms a hard starter at the very end of his week, to slow fermentation during closing hours, and then uses it to build a wet 'poolish' (similar to thom leonard's method at wheatfields bakery) one to two days before reopening, which would explain the consistency and super-lactic quality of his pizzas. this poolish probably accounts for no more than 50% of the total flour weight, a standard bakery process, especially in italy.
the editing in 'naturally risen' does not show a few things about his mixing process, but we can deduce that he uses an autolysis period before adding any ferment or salt. if i were to guess, he probably holds back the addition of salt until approximately six minutes of mixing the levain and autolysed dough in first speed, and then adds the salt and any additional water, which he holds back to promote gluten development, another standard bakery process when using weaker flours.
the dough is divided into smaller tubs for bulk fermentation, similar to a method pioneered by parisian bakers for baguette dough, before dividing and shaping.
some side notes: no baker in the world would remove flour from a bag for bench flour; she would do so because she is used to making a standard batch size that produces x number of patons or dough balls. removing dough from a 25-kg bag is standard practice when trying to achieve a particular batch size, especially with the addition of a 'poolish.' the bin he places the flour in is, in reality, already filled with flour, and is the same flour bin every bakery or good pizzeria in the u.s. uses for 'spare' flour (i.e., for topping off weigh-ups, for dusting couche or bannetons, or for the bench). lastly, his mixer can probably handle a 45-kg batch of dough (by flour weight).
one edit: the less than 15% starter quoted earlier by peter would also be consistent with the levain-'poolish' method used in some modern italian bakeries, where the poolish is made using 10-20% starter relative to overall flour weight (in this sort of fermentation schema, 25% of the total flour goes into the 'poolish,' usually with 50% of the overall water, but i suspect that his 'poolish' uses less water, and is somewhere in the 78-82% hydration range, rather than 100%).