Made the pizzas last night - did it straight per the recipe. Same day dough.
The first photo shows the preferment at 12:30. The second photo has the preferment when I uncovered at 2:00. The next shot is after mixing - it was very wet. I set it to proof for 45 minutes on the counter, then had my wife do the fold over per the recipe. Proofed another 45 mins, prepped and baked. I missed a few crucial photos in between. I found the dough to be airy, but manageable enough without an obscene amount of bench flour or anything - very similar to foccacia. I think next time I'll try an overnight ferment to see what happens.