Quoting the article "There is no need for performing any sort of kneading.", this is wrong, nearly every pizzaiolo (the person who makes pizza in a restaurant) will tell you that you need to kneed for at least 25 minutes, this is to reach what is called "punto pasta" and by kneading you will help the dough to form gluten structure that will give elasticity and will preserve the air inside.

A little tip, if you want to make Neapolitan pizza, and you don't have an oven that can reach 460 Celsius, you should add extra virgin olive oil, this will raise the amount of time in the oven before the pizza becomes biscottata (crunchy and hard), in a professional oven the Neapolitan pizza cooks for around 2 minutes, and if the oven is not in the right temperature and so you need to cook it more the pizza becomes crunchy.

I recommend watching this video: https://www.youtube.com/watch?v=Cq90lUQUCUo (it has English subs).