Thank you for posting your recipe and dough management procedure.
I notice your use of a "sachet of easy blend dried yeast". I understand this to be the U.K. equivalent of our "instant dry yeast". I assume, therefore, that you are in the U.K. So, I will stick to the use of grams and other metric measurements in my analysis of your recipe.
In order to study your recipe, I have converted it to baker's percents. This is what I get:
100%, 250 g., Strong white bread flour (nominal protein content of 12.8%)
0.56%, 1.4 g., Salt
2.4%, 6 g., Easy blend dried yeast
5.6%, 14 g., Olive oil
60%, 150 g. (150 ml.), Water (warm)
If this is the recipe you originally used, along with a 24-hour fermentation in your garage, then I can see why you got the results you got. If I am correct in my analysis, the combination of a very small amount of salt, a large amount of yeast, warm water to make the dough, and a 24-hour fermentation in your garage should have produced a dough that rose very quickly and achieved a high volume. Depending on the temperature in your garage (London today is 23 degrees C, or 73.4 degrees F), the dough could well have overfermented. This seems to be confirmed by the alcoholic smell you detected when you first reported on your results.
I believe the main villain in this scenario is the small amount of salt, together with the large amount of yeast. The amount of salt you used, at 0.56% by weight of flour, is far below average. Salt in effect acts as a regulator of the fermentation process. Too much and the dough will not rise enough, the fermentation will not go well, and you will get an inferior result. Too little (below 1.5% by weight of flour) and the dough may rise too fast (because fermentation is not restrained) and possibly collapse (due to the escape of carbon dioxide gas produced in excessive quantity). The dough may also be slack and sticky and result in a crust that is flat or insipid tasting, yeasty, or sour or acid tasting. This may well have accounted for the poor taste of the crust that you experienced.
The amount of yeast used in your recipe is also high on a relative basis. I don't know what characteristics of the crust you are trying to achieve, but I regularly use less than 1/10th of the amount of yeast you used. You may be able to get away with using the amount of yeast specified in your recipe, but you will not be able to use a long (e.g. 24-hour) room temperature (garage) fermentation. The reason is that the yeast will quickly consume all the natural sugars extracted from the flour and there will be little residual sugar left to promote browning of the crust. The dough might also start to collapse once the sugars have been consumed. Refrigerating the dough will overcome many of these problems, but even then I don't think you need a whole sachet (6 g.) of yeast for the amount of flour your recipe cals for.
The amount of olive oil in your recipe, at 5.6% of the weight of flour, is also on the high side. However, if you are looking to get a soft and tender crumb in the crust, the amount your recipe calls for will do the trick. Your dough may not rise as much because the oil coats the gluten strands and restricts full absorption of the water, but the dough will be highly extensible (stretchy) and fairly easy to handle.
Based on the above analysis, I would recommend that you increase the amount of salt substantially, say, to 4 g. or so, reduce the yeast to about 2 g., and refrigerate the dough when it is done. You could also reduce the amount of olive oil, but if you are looking for a soft and tender crust, then I would not change the amount, or reduce it only slightly. It all depends on what characteristics of the crust you are trying to achieve.
As for the process for making the dough, I would do the following. I would first combine the flour and the easy blend dried yeast in a first bowl. Then combine the water and salt in a second bowl, and stir or whisk the mixture for about a minute or so, or until the salt has fully dissolved in the water. I would use warm water, at around 43 degrees C (around 110 degrees F). Next, start adding the flour/yeast mixture gradually to the water/salt mixture and stir to incorporate. Continue doing this until all of the flour/yeast mixture has been incorporated. The dough at this point may have a shaggy appearance and feel and may seem a bit dry. Then add the olive oil and incorporate that into the dough and knead the dough until it forms a smooth and elastic ball. Ideally, the dough should be a bit tacky--not dry and not wet. If necessary, make adjustments to flour and/or water to get to the desired condition. Since your dough has a modest hydration level of 60%, you should be able to add a bit more water if necessary without adversely affecting the dough. Once the desired condition of the dough is achieved, I would do about a minute of final hand kneading to get the dough in the shape of a smooth, round ball. The dough can be lightly coated with olive oil and immediately go into the refrigerator (in a covered container), but it can also be allowed to rest (covered lightly) for about 15-30 minutes before going into the refrigerator.
Based on the amounts of ingredients recommended above, the dough should be in good shape for about two days in the refrigerator, and there should be ample residual sugar, along with the protein in the flour itself, to provide adequate crust browning. When you are ready to use the dough, you should bring the dough to room temperature for about 1 1/2 to 2 hours, or until the dough reaches about 13-16 degrees C (about 55-60 degrees F.) If you try to shape the dough after only 5 minutes out of the refrigerator, as you apparently did with your dough recently, then it will be hard to handle and shape and it will be prone to bubbling when the dough is placed in the oven onto your preheated tiles.
Your oven temperature limitations constrain the baking of your pizza, so you will have to experiment with both the positioning of the tiles in your oven and the bake time. The crust will most likely be drier and crispier than usual because the pizza will require a longer bake time than usual to get adequate bottom crust browning and sufficient temperature above the pizza to fully cook the toppings on the pizza before the bottom crust starts to really darken. You will also have to experiment to achieve the proper balance between the amount and types of toppings and the finished crust conditions you desire. If your oven has a top broiler element, you may also want to consider using it if it appears that the crust is browning too fast, that is, before the toppings are done cooking.
I think you should see improvement in your pizzas should you follow the above recommendations. If not, come back and we will analyze the actual results you achieve.