Well, I think you've got photos of the whole doughball to ready-for- toppings process at Delorenzo's there. In the first picture Matt, a longtime employee (and good guy) is banging out the pie and sort of stretching it out while compressing it. In the second some is trying to stretch out the compressed pie by hanging over the edge, "lubricated" by bench flour. In the final picture, Sam, the owner (and a very nice and knowledgable and intereseted in what he does, and modest and earnest guy) is stretching it out before putting it on the peel. That's a pretty fast part of the operation, and seems to be left mainly to the most experienced guys: Matt, Sam and Sam's father, Gary Amico, who ran Hudson St. and who occasionally works at Robbinsville.
Though Sam has said he couldn't twirl a pie without putting his hand through it....he sure seems to be close to putting his fist through it...so that dough must be decently elastic.
I'm hungry for one of their pies.
P.S. I read today that Papa's Pies has opened a quarter of mile from Delorenzo's in Robbinsville and that they are calling the town "Robbinsburg" after Chambersburg. I've only been to Papa's once...and liked it fine, but....not enough to go back, I guess in the ten years or so since I went. I might check it out, particularly if I'm in the area on a Monday when Delorenzo's is closed. (You gotta be careful while on a pizza trek up the east coast: in New Haven, Modern, my favorite, is closed on Mondays, too.)