A couple of things jumped out at me. 1) You mention that you had to add a little extra water to get the dough to bind. This might indicate that your dough absorption is still too low for optimum results. Additional water will give you a softer dough that is easier to p\open into pizza skins, but more importantly, it will allow the dough to spring during baking, creating a lighter textured crust with open/large holes which will help the dough to brown during baking. 2) your dough doesn't seem to be getting very much fermentation. To keep things simple you might just try allowing the dough to ferment for an hour or so after mixing, then portioning it for each crust, form each dough portion into a ball, lightly oil the dough ball and drop into individual plastic bags, no need to seal tight, just twist the open end to close and tuck under the dough ball and place into the fridge to cold ferment for a minimum of 24-hours, but you might find that 48 or more hours is better. To make your pizzas from the refrigerated dough balls, remove from the fridge and allow to temper at room temperature for about 2-hours, then open into pizza skins, dress and bake as you normally do. I just made several pizzas last week while on vacation following this procedure and the pizzas all came out great, good color, crispy, and great flavor.
Tom Lehmann/The Dough Doctor