Bill, Marcos response to the Japan videos thread:
"Very good videos.
However, that was clearly not an high hydration dough and he is using the red caputo (quite stronger then the pizzeria) which is comparable to am american high gluten minus additives.
I believe he over manipolate the dough ball when forming to show the technique, however the pizzamaker should be in control on how tight the ball forming is. I usually make it tighter if I need to rest the ball for a long time and less tighter if I need them sooner"