Capamando, if you're making Neapolitan dough, then I'd suggest increasing the salt to somewhere between 2.5% and 3%. The salt will go a long way in tightening up the gluten, but, based upon the slackness of the dough in the photos, I think you could go a bit further and drop the hydration to 63. Also, although I'm a huge fan of minimal kneading, for pizzeria 00, I think 7 minutes total knead might be a little too minimal.
You probably want to end up even lower than 63, but try 63 along with the extra salt and the extra kneading first, and then see what kind of consistency you get.
Btw, you are using a digital scale for measuring the flour and water, right?