Actually, the dough formula looks to be quite good. You might try lightly brushing the dough with oil when you take it out of the fridge rather than dusting it with flour which can dry the dough, or just leave the dough in the plastic bread bag or container to temper AT room temperature for about 2-hours, then turn it out into the dusting flour and open into a skin as normal. From the pictures of your pizza, it really looks quite good. Those bubbles around the edge of the crust are normal and add character and texture to the pizza. The area directly under the bubbles as seen in the photos appears to be a bit dense. There are two ways that you might address this, 1) Increase the IDY level to 0.375% of the flour weight. 2) Experiment with a slightly higher dough absorption. 3) Allow the dough to set out at room temperature for an additional 30 to 60-minutes before opening it into a pizza skin.
Keep us posted on your progress.
Tom Lehmann/The Dough Doctor
