Thank you all guys, I'll try again this friday.
Some things I want to try, but I'd need your opinions:
1. Sticking with a 65% hydration of the dough, what do you think of overnight fermentation IN THE FRIDGE? I've heard someone suggest it to create a better flavour and retain more bubbles inside the dough... also, it is worth it to use plastic wrap when leaving the dough/dough balls fermenting? Someone said to me that this will help the air stick inside too.
2. My oven has a "vent" option, which will turn on a vent inside it to make the air circulate. I've heard that in this way the heat is higher, for 2 reasons, 1st - air circulates and heats better everywhere, 2nd - you trick the sensor in believing that there is a lower temp. I'll try with the vent this friday, but do you have any feedback on this?
3. Grill. Don't remember where I read that keeping the temp lower (around 440 degress) when turining on the broiler/grill works better because the grill will stay on for a longer time (of course the oven must be preheat at max degrees to heat up the stone, but lowering it down of a few degrees would help the stone to "stabilize").
any other suggestion?
thanks in advance, I hope to get you better pictures soon!!!