Nice job, Craig.
What's different on the mushroom pie? The mushrooms look a little rawer than usual.
Regarding the center thinning out during a knuckle stretch, try doing a slap first and then knuckle stretch. If you pull the slap, like an actor pulling a punch, you can still deliver a good jarring to the center of the dough without flattening it. This 'jarring' will activate a good portion of gluten so that when you go to knuckle stretch it, the center will be tight and resist thinning out. I do this with very extensible/slack NY doughs, but it should have the same effect for Neopolitan.