I did a bulk/overnight ferment in one container so I had to divide the dough on my board with my bench scraper to be even. I tried hard to not compress the dough but I'm sure it was worse then if it was just one sheet pan of dough. But really the dimpling they receive was probably no worse.
I'm not sure what you mean by different proof times. The two pizza's got baked at about 2 hours of proof time and the last at over 3 hours. I was making them and taking them over to a neighbor's for a party.
I thought they were very light, I tried to go very easy on the toppings so it would bake quickly and it was not much longer then the oil and rosemary focaccia I did.
Here is one from a few weeks ago, salt & rosemary