I still have a hard time wrapping my head around a 65% or higher hydration.
Maybe it's silly but when I looked at the video closely, once again during my lunch break, I noticed that there's absolutely no dough sticking to fingers - something I encounter with higher hydrations almost regularly - during the dough handling (dividing & balling) beginning at 2:02 mins of the video. I'm thinking that he might not have used all of the two gallons, maybe a bit less? It's not really clear from the video or the pic I've posted previously.
I'm also wondering if Luigi adds oil to his dough or not. If he does, it would result in an even more saturated dough, unless I'm wrong on this one.
Another thing that caught my eye was at 3:57 mins, Guy Fieri holds up a Mona Lisa slice, showing the bottom of the crust which is nicely browned with almost a few charred spots to it. However, the crust seemed to crack right down the middle. Personally, I have only encountered that with lower hydration doughs in the 60% range but it could be the oven. But at a temp range of 525°F to 550°F that would mean a longer bake time. Then again, commercial ovens run hotter than my run-of-the-mill home oven so I might be wrong on this one.
On another note, regarding the bromated flours, he would have to have a sign in the shop that states that he's using a bromated version but I haven't seen one in all the pics I've seen online.