First of all..I did not use High Gluten flour so that may be a results game changer, but in all honesty I expected a lot more out of this recipe. The dialogue in the video pumps a lot of authenticity for true, thin crust, artisan, "neapolitan" style pizza but I just couldn't find it. I'm not trying to be too much of a cynic or slam on a video that is most likely instructional for folks that are new to pizza making, but when it comes down to claiming that much authenticity my expectations rise accordingly.
Here is the link to the video on youtube that I am sure most of you have seen at some point..
Now for my risk of having my foot shoved into my mouth...the recipe conversion. The video communicates the recipe in lbs, quarts, ounces, and # of eggs. Since there really is no precise way to convert volume into mass, there is some margin for error here. Regardless, I expect the variance to be trivial.
I made the conversions by building a simple table in MS Excel where I list the ingredients row by row, then use multiple columns labeled with the different units of measure. I use the =CONVERT function to boil down each ingredient to a measure of GRAMS, where of course I then back into the baker % of the recipe. Like I said, this might be where I could have potentially taken a good recipe and wrecked it...
This is what I came up with all said and done....shot for 2, 20oz. dough balls
Flour (100%): Water (50%): CY (.250%): Salt (1.25%): Olive Oil (3.0%): Sugar (1.25%): Eggs, large (1.5%): Total (157.25%): Single Ball:
 721.14 g  25.44 oz  1.59 lbs 360.57 g  12.72 oz  0.79 lbs 1.8 g  0.06 oz  0 lbs  9.01 g  0.32 oz  0.02 lbs  1.88 tsp  0.63 tbsp 21.63 g  0.76 oz  0.05 lbs  4.81 tsp  1.6 tbsp 9.01 g  0.32 oz  0.02 lbs  2.26 tsp  0.75 tbsp 10.82 g  0.38 oz  0.02 lbs  2.14 tsp  0.71 tbsp 1134 g  40 oz  2.5 lbs  TF = N/A 567 g  20 oz  1.25 lbs

I followed the mixing instructions to an exact T. Mixing the initial ingredients by hand, dumping all of the flour in, mixing for 5 minutes then add the rest of the oil, etc... I have to say, the dough came together in the suggested mixing time rather nicely. Gave my KA P600 a hell of a workout but nonetheless the final dough was well kneaded and formed into a VERY perfectly smooth dough ball.
Fermentation time was around 30 hours in the fridge as suggested..
Here is what I came up with...