1) It was difficult to stretch this wet of dough without making the center extremely thin. Any tips?
2) Am I looking for a more chewy crust or more airy? Mine was definitely on the more chewy side. It was very good, but just wondering what the standard is. Maybe I overworked it while stretching it out. There seemed to be so little IDY, is 0.03% a reasonable amount?
The dough needs to be wet but not unworkable. Usually you can add a bit a flour when you are doing the pie, which would add a bit of texture. Do not re-knead the ball as it may result in a tough dough, requiring a rolling pan (big no-no if you are trying to do NP). The rest is technique, which you will improve just by doing more and more pizzas. I am still improving and I have done quite a lot of pizzas during my years of experiments.
Look for good balance between chewy and airy. You do not want a pizza that feels like a chewing gum. You do not want a pizza that feels tough and undercooked. However, many Americans I met would find a good NP to be chewy. I would not describe it as chewy or gummy. It needs not to be.
Look for something that is puffy and soft, almost spongecake-like with fermentation holes, and a slightly dusty surface texture (often sympton of a good 00 flour).
BTW, Congrats I really like the look of your pizza. Just try to spread it a bit more.