Thank you both for posting these videos. They are mesmerizing for me. I love the fact that they all start with water and just add flour until it looks right to them. Salvo, Pepe, and Sorbillo all have a 63-65% hydration dough - Coccia has what looks to be 58-60. Coccia says one liter of water will make 11 balls of dough. I would expect the higher hydration versions to make a few less. I have never done it this way but I am going to try next time I make dough.
For years people hounded Marco to give up some secrets on the way Neapolitans make their dough. Almost all the information you will ever need is right here. I am not sure if these pizzaioli are telling you the whole story of their own dough, but I am sure it is very close.