I really appreciate all of this discussion and illustration, which I'm following along even when I can't be near the oven.
This weekend I've cracked the book twice. Friday night, I made the dough for the Overnight White Bread (using King Arthur AP flour) and then had to modify the plan due to three guests, aged 9, 17, and 35, unexpectedly coming over. So I switched up and made the dough into five pizzas. No photos -- production was a bit harried -- but a few takeaways:
-- If you're experienced with shaping and tossing storebought or industrial (non-artisanal) dough, note that this dough is far more gassed than quick doughs. I think Forkish's recommendation to keep in as much air gas as possible makes sense for novices likely to roll it all out, but I respected the gas to the nth degree on the first two pies and got crazy spring and air in the oven. The last three I admit to squeezing out a few bubbles here and there, especially at the edges, and got a more reasonable edge crust.
-- I kept the balls in the fridge (really on the very cold porch) and they were extremely workable, very easy to get thin. However, I was consistently making pies that were bigger than 12", prompting me to plan next time to create six and not five balls of dough.
-- As others have mentioned, I regularly precook the ingredients and try to keep things as dry as possible. One good technique is to put sliced mushrooms into the microwave for a couple of minutes between paper towels, which dries them out significantly.
Today I'm making the bread I need for the week using the Saturday White Bread recipe for the first time. Does anyone know why Forkish only calls for two folds? I've been doing three on the other breads.