I finally got it. After years of Pizza making I think I got the hang of it.
I am selling Pizza here for friends, colleagues and neighbors, but was not happy with the crust, It didn't taste anything and the edges was hard.
After some advice from Tom I changes the recipe and keep the dough cold as possible. I use almost frozen water and knead the dough by hand. Around 5 min. knead and 10 min in the freezer. Do this for 3 rounds then it past the "windows test" ( I planed to go to Bangkok this weekend to look for a planetary mixer, but due to the rally going one there, I am not sure)
After 24h fermentation I keep the dough balls on the bench for 45 minute (temperature around 20 degrease C. Kitchen temperature is around 32-35). Tom's advice was to start working the dough around 24 degrease, but I think as soon as I start forming the Pizza the temperature rise quit quickly, so as I said I start when the dough around 20 degrease.
My recipe is:
100 % flour (I used to use plain bread flour made in Thailand, but it was not good. I found some Italian flour with protein content of 12.7%. Tom advice was to use a higher content of protein, but I don't find it here).