I definitely agree with the blond issue. About a third of the border was lacking in colour and probably would have been doughy and chewy without any crisp exterior shell.
Despite the 50 hour fermentation - I think our dough is still too young - I say this because we sometimes struggle to get colouring. Our old dough has superb colouring - but lacks strength for good spring in the oven. I need to get the dough somewhere between those 2 states.
Also agree on the oregano - the type used in the video was not particularly good quality either - basically we need to get a top oregano supplier and use it sparingly.