I use a 54% hydration dough that's cold fermented 18 hours+ with 0.33% IDY and 1.2% sugar + alpha. I pull dough from the refrigerator as it's ordered. We're in a controlled maximum 26C temperature environment. We drop into our dusting mix and open slightly. We let it rest on the table a minute or so, then open and stretch to about half size, then let it rest a minute or so again. It only takes a few minutes until it very pliable and stretches easily to full size.
We use gas ovens (top and bottom source) with bottom stones. We do get blistering on the edge, but that's what we're after. It ends up with slightly dark patches that are cripsy and full of air. We want that. Sometimes we get slight blistering nearer the center, but not often.
I think a lot of factors influence results in everyone's case. Oven type, temperature, dough type, dough thickness, toppings, oil or no oil on dough before baking, type of any oil on the dough (for example, an EVOO coating inhibits cooking more than regular olive oil), cooking time, environment temperature and humidity, blah, blah, blah...
Pizza can be a struggle, or it can be fascinating, depending on your outlook.