Alright, after spending about an hour looking the photo and/or video that showed Da Michele dough balls with less spread, I'm coming up with nothing. It's frustrating, I have the image seared in my brain of a Da Michele dough box where the balls aren't touching.
I did take another look at the post-bulk proofing balling in the video, and I'll concede, at that point, it's look really slack. If you think it's 64%ish percent hydration, I can't find any evidence that shows otherwise.
That being said, I believe that elevated hydration, to an extent, is one of many factors that leads to potential toughness in the crumb. If, while you experiment, you find yourself unable to match Da Michele's delicate texture, you might want to take a look at the hydration.
the other detail is that Mr. Condurro says that you should not tighten the dough ball (non stringere) so the pizza could be soft after its baked.
Between the slackness of the bulk dough, this instruction towards gentle balling and a relatively gentle (by Naple's standards) opening technique, I get the feeling that they're aware of the impact of overdeveloping the gluten and most likely incorporate this philosophy into the mix/knead with a minimal knead. From the way Chris Bianco gently opens his dough, I've long posited that he's cautious with all potential aspects of gluten development as well.