As someone who has competed in a couple Largest Dough Stretch competitions (and came really close to winning, as you can see for yourself 30 minutes into 'Pizza! The Movie'), I can assure you the dough in this video is infinitely easier to handle than the dough they give you in the competitions. Well, at least in the PMQ/USPT competitions. (I've never competed in a WPC/Pizza Expo competition.)
In the two USPT competitions I've done (2004 & 2005), the dough they gave us was cold, stiff, and unbelievably elastic. In no way did it resemble actual pizza dough. I assume it was the same dough as the trick dough, which is made specifically not to stretch. I don't know for sure, though, because I don't do tricks.
The first time I competed in the Largest Dough Stretch, with only 30 seconds remaining, I'd managed to stretch my dough to almost 40". But when I set the dough down on the floor, it instantly sprung back to about 20". If I had only put it on the floor 10 seconds earlier, I probably would've had enough time to make the dough stick to the floor, and I probably would have won. Instead, the dough didn't stick and my knees put a couple holes in the dough (which disqualified me).
In 2005, having learned from the previous year's mistake, I wore shorts instead of jeans (to keep my knees from putting more holes in the dough). This time I essentially gave up way before my time ran out because the dough was even worse than the previous year's dough. Unfortunately, I didn't realize everyone else was having the same troubles as me. I think I missed winning by an inch or less.
PMQ's competition is a joke. It has nothing to do with real-life pizza-stretching skills. I'd feel that way about it even if I had won.