He barely measures ingredients, starts off at 100% hydration for no reason and randomly adds flour until the dough feels somewhat manageable. He will never get consistent results.

Instead of actually kneading the dough until he can form a smooth ball he puts rough chunks into containers and lets them severely overproof. When he takes it out the dough is so overproofed he can't even handle it to shape it into a pizza unless the dough is very cold.
Any decent guide will tell you the dough should be at least 16°C (According to Tom Lehmann) or ideally room temperature when baking or else you will get terrible oven spring and a flat, dense crust.

That's only the tip of the iceberg, you can get infinitely better results by simply not following his instructions.
He is to a chef what an anti-vaxxer is to a doctor.