Alright, where do we start?
That's NY style pizza. It's relatively thin, with a puffy chewy (sometimes crispy) rim. If that's what you're striving for, you might want to start looking through the NY style sub forum here.
Your recipe is way off for this kind of pizza, but, before we go there, I think it's important to cover a few basic principles.
First, the gas in pizza dough, for this style of dough, is a good thing. It makes the puffiness that you see in the photo. As you form the skin, you don't want to press out all the air, dock it (spikey roller thing) or use a rolling pin. The goal is to keep as much gas as possible inside the dough as you form it.
Secondly, you may already know how to do this, but it wouldn't hurt to make sure we're on the same page. This is a pretty good video for the basic steps to make dough:
Don't get too caught up in the order of the ingredients, just be mindful of the mixing/kneading, the scaling (weighing) of the dough, the formation of the dough balls and the placement of the balls into proofing containers to ferment.
Here are two decent videos on stretching pizza dough:
Both these videos cover techniques/equipment that you won't need for NY style pizza. Focus on the initial finger press down, rim formation, edge stretch and knuckle stretch. Ignore everything else- especially the rolling pin and screen instructions.
NY style pizza is traditionally made by stretching the skin, placing it on a floured wooden peel, topped and then launched into a deck pizza oven.
Speaking of which, can you tell us something about the oven you're using? Do you happen to know the brand/model?
Also, do you know what brand of flour you're using? That will play a role when we get into formulation.