That is a good video. It shows the method that I have seen used at my local Papa John's except the workers use a dough docker and sometimes give a final toss at the end. Is that the general method you use at Papa John's?
the method i use myself, depends on where i am. when i am home, i start my dough 'sticky side up' meaning that the side that would be against the tray or container (i always store my dough so there is 'skin' top and sides), i lock my crust. then i finger stretch it out to size most of the way, with a few slaps to knock the flour off.
when i am at PJ, i start sticky side down. i lock my crust first. then i give it a gentle stretch out to about twice the size. then i flip it over so its sticky side up, and give it a 'smoothing' stretch (to rid out any thick spots, and to NOT over-stretch the thin spots) i do this, and i think i'm the only one, to eliminate topping migration towards or away from the crust. the entire time i am 'stretching' on the table, i am rotating my dough. then i dock and slap as normal. i follow the correct PJ SOP when it comes to dough handling, whether its cheesesticks pizza skins calzones breadsticks etc
this video is close to correct. most managers don't flip the dough after crust locking, but i prefer to do it that way. it gives a 'puffier' crust, that isn't so hard to chew.