In my opinion a neapolitan dough shouldn't be opened like NY style dough (on your knuckles/fists) --- particularly when the neapolitan dough is high hydration, very soft and you want to bake more than 1 pizza simultaneously. Trust me on this, I learned this the hard way. Ask Marco, Salvo, Don Luigi, or any other professional Neapolitan pizzaioli. They all advise you NOT to open your neapolitan dough on knuckles/fists unless your way of doing it is flawless. you can get away with doing knuckles with NY style pizza because the dough is higher gluten, tougher than Neapolitan dough. Also because NY style pie is not manipulated/rotated on oven floor as much as Neapolitan pizza. Neapolitan pizza baking is very interactive.
When you open your Neapolitan dough on your knuckles/fists, certain areas on the dough disk receive more pressure/force. Those certain areas <<because of the undue stress they received in opening the dough>> are likely to bubble/puff upward when baking the pizza on hot oven floor if the weight of toppings do not hold them down. This makes rotating the pizzas on oven floor difficult/risky. The stressed areas are easy to tear on oven floor when rotating the pizzas with turning peels. Next time you bake a marinara pizza (opened on your knuckles/feasts) see how many bubbles/puffy areas may appear on surface of your pizza. If the dough is opened/stretched correctly, no bubble is expected to appear on correctly topped pizza. Launching a pizza correctly in the oven floor <<without too much shaking the pizza peel back and forth>> is the other side of the coin. It be good if Omid chime in here, he was the one who warned me against opening dough balls on knuckles/fists and shaky launching pizzas.