OK I am committed to making this work so I need help:
I used Varasano's recipe for dough. Followed it to the letter.
Caputo flour, water, salt and apparently active sourdough starter that I had made from a culture from sourdo.com. How did I know it was active? Well I fed it at 8 am and by 2 pm it had overflowed the 1 quart jar and run all over the floor. The starter was about ten days old.
Dough rose in the fridge at about 50 degrees for 3 days. Allowed to come to room temp for 2-3 hours before using. WFO at about 875
PERFECT leoparding, top and bottom char but ZERO air in the crust. None. Not a bubble to be found. My test sujects claimed to love the "flatbread style" but it was a huge downer for my first try. It was raining like crazy so there are no pics, sorry!
So my assumption is that my starter has not enough yeast activity. And yet I continue to feed it and it grows. WITH BUBBLES!
If there's anyone that can give me tips without my having pics please do so! I will not repeat the same mistake again, so I don't think I'll ever have pics of this particular dough/pizza.