I actually thought that your pizza looked quite good. However, it is important to know that the NY style dough formulation you used is the basic Lehmann NY style. That formulation makes a dough that is intended to be used in as few as 12 hours and as long as 72 hours. Beyond that, you would want to add some sugar to the dough at the outset to give the yeast adequate food and to contribute to crust coloration. But, either way, the Lehmann's crust will not have an excess of flavor. You will do better the longer you let the dough cold ferment, so that you get more byproducts of fermentation that contribute to the flavor, taste, odor, color and texture of the finished crust. Normally, this would suggest using less yeast. However, 0.25% IDY is actually quite low for a winter cold fermentation application. Normally, where I am in Texas, I would use closer to 0.45% IDY. At either value, it can happen that the dough about doubles in volume after about 24 hours but normally it would be quite a bit less than a double in that period of time. It could happen, however, if your finished dough temperature was materially in excess of about 80-85 degrees F, or if you let the dough balls sit at room temperature for a while before refrigerating, or maybe a combination of both. Obviously, if you mismeasured the amount of yeast and ended up with more than 0.25% IDY, then you could easily get a doubling after about a day of cold fermentation.
In tempering the dough before using to make pizza, you want to temper the dough AT room temperature, not TO room temperature, which can vary quite dramatically over the course of a year with changing seasons. Technically, you should be able to use the dough at around 55-60 degrees F, which is the number that some of the big pizza chains specify in their manuals, but I prefer to use the dough at around 70 degrees F.
As for the use of a screen in the context of a home oven, with or without a stone, and in line with Bob's suggestion, you might want to take a look at some of the possible options described at Reply 45 at http://www.pizzamaking.com/forum/index.php/topic,2223.msg20965.html#msg20965
I am not sure that the amount of IDY that you used should be lowered, especially if the weather is on the cool side where you live. I intentionally chose a higher than normal thickness factor because you are using a pizza screen, but if you end up using a combination of screen and stone you might be able to reduce the thickness factor to a more normal 0.075-0.085 value for the NY style.