With respect to my own experiment, I'll tentatively conclude that:
-If the dough is to be 100% hand-mixed, have at hand a smooth surface covered with oil, and also a dough scrapper; specifically, don't just let the dough get trapped between your hands and do stretch-and-folds until it can be peeled off. More generally, don't just do stretch-and-folds at will, as it is an extremely powerful technique and can lead to insidious over-development if abused.
-Use a percentage of strong/hi-gluten flour in your mix (cf. John's remarks above).
-If pizza in teglia is to cross the ocean and establish itself in the New World, it will have to be adapted to local flours, and possibly turn into something altogether different, in the same way that the Neapolitan style mutated into the NY style one hundred years ago.