Why Is Pizza Dough Not Rolled Into A Ball, But Instead Is Folded Internally Like This?

Why Is Pizza Dough Not Rolled Into A Ball, But Instead Is Folded Internally Like This?

I'm Watching This Video On Youtube. Why is it that true pizza chefs always roll their dough like this, instead of like the way we roll some Play Dough?

• Is it because we don't want to push the air out?

• Is it so that we don't over-knead the dough and introduce too much oxygen in it?

• Also, is the pizza dough internally folded inside itself for the purpose of creating radially shaped field lines (or to create a radially disk shape for the gluten to form circularly)?

bon appetit