In answer to your questions:
Did it rise properly--or was it too fast or too slow? how long did it take the dough to rise?
::: I let it rise for about 2 hours.... it rose great... nice and puffy... at least double the size of the starting ball or more.
was it elastic or stretchy when you started to work with it?
::: It was easier to work with than 24 hour dough since the dough was at room temperature or more... BUT it did seem to want to rip apart more.. i had to patch a few holes here and there. Also, when i was stretching i out it had a ton of small bubbles in the dough that i kept having to pop.
What size was the pizza:
::: I divided the ball into 2 balls..... each stretched out to 14 inches
how many toppings were used (more than usual?)
::: I made the same pizza last night with the same amount of toppings. After about 30 or so pizzas now me and my wife agreed that last nights 24 hour dough combined with these toppings was the best ive ever made. It was amazing. Tonights same day dough pizza had the same great taste, but the crust just wasnt up to snuff as far as the browning, crisp, etc....
Toppings were: About 6 slices of Mozzarella, Pepperoni, Spicy Italian Sausage (from a local place), onions, and crushed garlic.
how was the pizza baked, and at what temperature?
::: Baked on a pizza stone at 500 with a 1.5 hour preheat (same as always)
Anything else you can tell us might be useful for future endeavors where time is a constraint.
::: While the dough wasnt the same as usual, it was still good enough where everyone who ate thought the pizza was great. Only me and my wife (who have the 24 hour dough always) could tell the difference. But if you are in a jam, this stuff is just fine. I still dont know why it didnt cook as usual though. For some reason the crust just didnt have the same feel... less browning, less crisp,etc.