I have a couple of suggestions as well. For the flavor, try doing a room temp fermentation. You'll need to experiment with the yeast amount, but at 70 degrees, try using .12% instant yeast. This should allow you about 12 to 15 hours of fermentation before balling the dough. From there, you can ball and then refrigerate until ready to use. For your 500 grams of flour, that would only be .6 grams which works out to less than an eighth of a teaspoon (I think an eighth of a teaspoon is .8 grams.)
Also, make sure to hand stretch the dough ball when creating your skin. The idea is to push the air from the center of the dough to the outside edges. Use the flat part of your fingers to initially press the dough out and then you can begin using the palm of your hand to guide the air to the edge. If you hear popping going on when pressing out the dough, your losing those air pockets which would otherwise provide you with an airier crust.
One last suggestion is to back off on the water a bit. A wetter dough can work very well in a hotter oven and when baking bread, but in this case, the dough might have trouble browning because it takes a little longer to heat up and bake with the increased moisture. If you're using KASL or even the GM Better for Bread flour (makes a great pizza crust) try a hydration level in the 61-63% range. You have to find out what works best in your oven. You want to make sure the crust and toppings are finishing at the same time. As you increase the water, you sometimes end up with an under baked crust, but perfectly baked toppings or the reverse of that with over baked toppings and perfectly baked crust.