Welcome to the forum and thanks for sharing your recipe with us. You should be rightfully proud of your accomplishments at such a young age. Your pizza looks great.
I have taken the liberty of converting your recipe to ounces and baker's percents. It's easier for me to understand your recipe better when I view it in light of what I know about Neapolitan doughs, ingredient quantities, baker's percents, etc. Maybe you have already done the conversions yourself before, so please feel free to confirm my math. This is what I come up with:
100%, 00 flour, 17.64 oz.
54.2%, Water, 9.55 oz.
2%, Fresh Yeast, 0.35 oz.
2.2%, Sea salt, 0.39 oz.
5.6%, Extra-virgin Olive Oil. 0.99 oz.
Total dough weight = approx. 29 oz.
You didn't indicate the weight of each dough ball, but looking at the total dough ball weight, I estimate that you may be making 3-4 pizzas out of that amount of dough, depending on the pizza size you are making (10-12 inches?).
Looking now at your recipe, the amount of water you are using is in line with what is usually recommended by the millers of 00 flour. I am not familiar with your particular brand of 00 flour (I couldn't find anything on it in a Google search), but many of our members are using closer to 58% water (by weight of flour) for a 00 dough that is to be baked in a standard home oven. Your amount of yeast is high by most Neapolitan standards, but if you are making your dough to be used within a few hours, the amount of yeast you are using is logical. In Naples, doughs are allowed to ferment (rise) as long as 12 hours (and, in some cases, longer) before using. Consequently, less yeast is needed. Your salt level is in line for the dough you are making. The oil is quite a bit greater than used by most of our members in their Neapolitan doughs that are to be baked in home ovens. At 5.6%, you will certainly get a soft and tender crust and crumb. Classical Neapolitan doughs use no oil, but the pizzas are baked in wood-fired ovens that can get to over 800 degrees F.
If you wander around the forum and read the posts concerning Neapolitan style doughs, you will see that such doughs can be made in less than an hour, up to many hours, and that there are versions that can be made to ferment in the refrigerator, and versions that can be made using starters rather than commercial yeast. The rules for making each version will be different from the others. I suspect that you will read and learn things that you will want to apply to your own recipes. You should feel free to ask questions.