Going strictly from memory, I thought that that the Mack's dough balls weighed around 18-20 ounces or thereabouts. In part, that came from actual Mack's pizzas that you and other members purchased and weighed and where important dimensions and other factors were noted, like diameter and estimated amounts of cheese and sauce. But seeing the videos again, it is clear that the pizzas that Mack's made could have varied quite a bit weight-wise from one pizza to another because of the free throwing of the cheese and the casual way that the sauce was applied by different workers, including using different sauce depositing methods and different related dispensing devices. It is now conceivable to me that the dough balls could have weighed about a pound. So long as the amount of yeast was on the fairly low side, and so long as the combined hydration and fat (oil or lard) values were on the fairly low side, and so long as the dough was given a fairly long knead in a commercial mixer, as scott r once surmised, then it should have been fairly easy to open up the dough balls and spin and toss the skins out to 18" with relative impunity. I also noted Steve's (Ev's) description of the Mack's crust as follows: The crust had a nice flavor but was very bread-like in texture without any open crumb structure. That description would fit a dough that is mixed to almost full gluten development. We can only guess as to the duration of the fermentation window. Originally some of us speculated that it was a few days, although we also could see that that would have been atypical and maybe impractical for a high volume boardwalk operation such as Mack's. After all, they were not trying to make artisan pizzas. Their mantra most likely would have been the KISS (keep it simple, stupid) method.
As for the skins themselves, they can look either flat or puffy but yet be made from the same weight of dough. More specifically, a flat skin could reflect a low amount of yeast, a low effective hydration value (actual hydration plus fat combined), a cold condition of the dough ball, a somewhat underfermented dough, or it could be made flat simply by punching it down, either in preparation of making a skin or to keep the dough from getting too gassy. By contrast, and as was shown in one of the videos, a skin could be light and puffy, most likely because it was allowed to sit at room temperature for too long. If the skin is puffy, that can mislead people as to the weight of the dough ball simply because the dough ball looks larger.