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As long as there's any amount of activity, the dough will go mad in the oven, trust me!
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Oh another thing I found quite important but hadn’t considered to start with - get your dough ball out of the proving tray in one without mullering it otherwise it’s hard to shape. It’s useful to have a wide spatula / paint scraper to remove it fully formed and undisturbed.
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Oh worth noting, its actually gravity that does most the stretching, or the weight of the dough itself, you don't really pull it bigger.
I tend to gravity stretch it in the air, others do it over the side of a counter (really messy) or for self eight stretching the classic slap technique.
Nef
Stevethecoffee
chrisbmx116
@owl
@StevePeel @nefarious @chrisbmx116 and @Saffronspokes thank you all! This is exactly the help/advice I was hoping for. Going to take on all the above and give it a shot, hopefully from the three balls of dough something delicious shall result. I think my weakest spot right now is likely to be the dough, I didn't get the 3x growth yeasty reaction the recipe suggested, maybe x2 and nowhere near as bubbly as the pic I was working from, but the dough feels OK now and I'm reasonable confident something edible will result. Pics to follow...