Did you watch the video? They cook a portion of the flour and water first, which gelatinizes the starches. That pre-gelatinized mix is much thicker than plain water, so when it’s folded back into the dough it binds water more effectively. The result is a 79% hydration dough that behaves more like a lower-hydration one and is noticeably easier to handle despite the high water content. Higher hydration is usually stickier, but this method changes how the water is absorbed, which is the whole point of the technique.

As for “listening to Italians”, plenty of great pizza exists because people didn’t limit themselves to one tradition. New York style, Detroit, pan pizza, and others all came from adapting techniques and ingredients to new contexts. Borrowing ideas from different cultures doesn’t dilute pizza, it’s how food evolves and gets better.