I PM'd you to avert any belaboring of the matter in the forum but since you reposted my PM here, I'll say I still believe the dough in the video has no oil added on top. On my good days I've achieved Neapolitan doughs that look like that - in fact I may make one up and take some pictures to illustrate the phenomenon.
This picture of your friend's commercial operation slathering olive oil on the dough mass proves it is indeed being done by at least some pizzeria operators. I will say that dough does not look like and in fact cannot be true Neapolitan dough which necessarily excludes the use of oil in or on the dough. Further, I would hazard a guess that those balls are shaped with table rolling so the oil remains on the outside of the hunk of dough.
By contrast, with the way the dough in the video is shaped, any added layer of oil would inhibit self-adherence of the newly formed ball after it is twisted, rolled, and tucked in on itself. That would result in a cinnamon-roll like glob with internal irregularities. Neapolitan dough balls are sensitive to this problem which is why the use of much bench flour and/or poor ball forming techniques show up as weak spots down the line when the skin is formed.
In addition to the absence of signs of oil on the counter or on his hands and the tight adherence of dough to the counter, looking carefully (in HQ mode), the sheen is even and omnipresent even in the gullies of newly stretched out dough, between portions that are torn off, and on regions that are newly exposed to the surface.
Also it is worth noting the camera angle is positioned from the side to highlight the sheen on the surface. If viewed straight on this sheen would be less pronounced.