How long before was the dough in the film mixed? Has it already risen? Is it cold in the film or room temperature? It does seem pretty sturdy, but when it's cold, even higher hydration dough is easy to handle. What say you, Sumeri?
By the way, I ate at Settebello in Henderson a couple of months ago. Margherita w/sausage. Delicious! I asked for you, but you weren't in. I have some pics of the pie that I haven't got around to posting yet, but I will this weekend. You have a beautiful place.