No problem. I do not throw my dough, it is too wet. It never leaves the surface of the bench other than when I fluff it (lift an edge) to get air under it. I only press the dough out from the edges, leaving the center alone after the initial punch down. For a puffy crust, I do not touch the outer 3/4", for thin crust I punch it out to the rim. I work the dough cold, straight from the cold ferment.
As an example of the timing, I put a pizza in the oven, pull a dough from the tupperware*, turn the pie in the oven, punch out the dough on the bench to about half the final size, de-pan the pizza in the oven, finish the dough on the bench, turn the pie in the oven, move the dough from the bench to a pan, turn the pie in the oven, sauce the dough, pull the pie in the oven to a cooling rack, finish the pie on the pan, put it in the oven, and move the racked pie to the cutting board. Total time about 4 minutes.
*The dough, even in an oiled tupperware, is still wet. I amply flour the edges and push down all the way around to release the dough, then flip it upside down into my (floured) hand, then turn it back rightside up onto the (heavily floured) bench. By the numbers, the dough is around 85% at first proofing, 76% after fermenting, and probably 70% when I press it into shape.