In viewing the recipe and procedures for the A16, I was most fascinated with the mixing steps. If I remember right this dough is mixed for "about" 22 minutes with a 5 minute rest in the middle. Although I realize the mix times are approximate, they seem very long.
The question of mix/knead times comes up often in the context of a Neapolitan 00 dough. The VPN disciplinaire document itself, a translation of which can be seen at http://www.fornobravo.com/vera_pizza_napoletana/VPN_spec.html
, calls for a 10 minute plus 20 minute mix/knead combination. That combination is intended to be with respect to mixers that are used in Italy (and Naples) and not to apply to planetary mixers, which are rarely used in Naples for pizza dough but is the most common type of mixer used in the U.S. for pizza (and bread) dough. Unfortunately, many people have taken that 10/20 combination literally and are using it with planetary mixers. Moreover, some cookbook authors, such as Pamela Sheldon Johns in her pizza cookbook, Pizza Napoletana!
, uses the 10/20 combination for an all-purpose/pastry flour blend intended to emulate 00 flour, which shouldn't require a total of 30 minutes to properly develop the gluten. (Her book does not have a 00 dough recipe even though, as a resident of Italy for several years, she was fully aware of the 00 flour and its use.)
The long knead times originally promulgated in the VPN document were for 00 flours and was specified to properly and sufficiently develop the small amount of gluten formed in that flour. However, as noted by Marco (pizzanapoletana) at Reply 116 at http://www.pizzamaking.com/forum/index.php/topic,1298.msg13378.html#msg13378
--with particular reference to A16 when Chef Halle was there-- it isn't always necessary to use the full 10/20 combination.