I agree with Norma that your pizza looks really good. For a first time using the recipe you did well.
Would you mind summarizing briefly how you made the dough and the related timelines until you baked the pizza, and the method you used to bake it? When I practiced the recipe originally, I had to take all kinds of measures to make the dough and to adapt it to my home oven.
I started by using the formula Norma recommend.
After I gathered all of the ingredients here is what I did.
Heated water to 89*F, added water to empty hand crank mixing bowl (CamCo) added yeast, stir till dissolved.
Sift flour into water, add salt, sugar, on top of flour. Roughly mixed do. It still had dry spots.
Melted shortening, poured in shortening, and fully mixed the dough.
I emptied it onto the counter and kneaded until almost smooth.
Covered bowl in shortening, covered dough ball in shortening and placed in bowl.
Inserted dough into wine cooler set at 65*F for a few hours, then I took it out and placed it up stairs
Waited 24 hours and checked activity, dough temp read 79*F, it was 75*F to 81*F in my home.
I then I balled the bulk dough, waited 7 hours and baked.
It was at the 2nd lowest rack, baked at 550*F for 7 min.
I can answer anymore questions.