I also thank you for sharing your methods. The photos are great.
What you have been doing is applying bread making principles, especially the multiple folds, to pizza dough making. At one time, I believe that A16, the well known restaurant in the San Francisco area, also used similar or equivalent methods to make its dough for its version of the Neapolitan style, but the dough was reworked while it was in their coolers. I do not believe that A16 does that anymore. It is also unlikely that you will see the stretch and fold method used as a common method by Neapolitan pizza makers in Naples, although they may use an occasional rest period and a final riposo
. I believe that Brian Spangler, a former bread maker and the owner of Apizza Scholls, uses the stretch and fold method for his pizza dough. Having recently attempted a Brian Spangler dough clone at Reply 17 at http://www.pizzamaking.com/forum/index.php/topic,7225.msg76431.html#msg76431
, I found that the multiple rest periods helped with the hydration of the flour (I was using 74% hydration and minimal bench flour), and that the multiple stretch and folds strengthened the gluten structure and helped minimize the bench flour and sticking to the peel. I believe these techniques are necessary in Brian's case because his pizzas (they are not Neapolitan) are 18", the only size pizza he makes. Working at that size with a wet dough would be a real challenge. I might add that Brian at one time kneaded his doughs by hand. But, not long ago, he went to a mixer.
Interestingly, when I use hand kneading this time of year where I am in Texas, I find that the finished dough temperature after kneading by hand quickly reaches about room temperature (around 80 degrees F) no matter how cold the water is. I actually have to use ice cold water to be able to get a finished dough temperature between 75-80 degrees F. I stand a better chance of hitting that target using my KitchenAid mixer because of the reduced total knead time. Sometime you might want to measure the finished dough temperature of your dough balls in relation to room temperature to see if you achieve similar results.