Unfortunately, there is a lot of truth to what scpizza says. However, there may be some ways to improve your results in your home oven without modifying it for higher-temperature operation.
To analyze your dough formulation better, I have recast it as follows:
Flour (100%): 400 g | 14.11 oz | 0.88 lbs
Water (61%): 244 g | 8.61 oz | 0.54 lbs
Salt (3%): 12 g | 0.42 oz | 0.03 lbs | 2.15 tsp | 0.72 tbsp
CY (0.08%): 0.32 g | 0.01 oz | 0 lbs |
Total (164.08%): 656.32 g | 23.15 oz | 1.45 lbs
It will be very difficult to comment on your use of the cake yeast over a period of 34 hours, a good part of which was at (unspecified) room temperature and a part in the refrigerator. In the U.S. the amount of cake yeast you used would be minuscule--equal to about 2/100 of a 17-gram (0.6 oz.) package as sold in some supermarkets. Also, you used a lot of salt, which itself slows down the fermentation process and may impair enzyme performance. Further, unless you maintained a fairly constant temperature during the fermentation/ripening of the dough, the varying temperatures could have affected the results. Making small quantities of dough using very small amounts of yeast comes with some peril (large dough masses perform differently than smaller, scaled down masses).
In your case, I think I would at least double the amount of yeast you have been using and stay with room temperature fermentation only. And I think I would target a shorter fermentation period, possibly 8-12 hours in bulk, and a few hours thereafter. Also, unless it is hot where you live, I would reduce the amount of salt to about 2%. Finally, I would reduce the hydration a few percent, to about 58%, which is close to the rated absorption rate for the Caputo 00 Pizzeria flour. When using the higher hydration, there is the tendency to bake the pizza too long in order to get a nice coloration in the crust. But, often the result of doing this is to produce a crust that is hard and cracker-like. I would also use 250 gram dough balls and a 10” size (about 25 cm.). In a future effort, you may also want to add some oil to the dough. But you might want to wait to see if that becomes necessary or useful.
I can’t guarantee that the above changes will vastly improve your results, but the dough formulation reflecting those changes will look like this:
Flour (100%): 409.79 g | 14.45 oz | 0.9 lbs
Water (58%): 237.68 g | 8.38 oz | 0.52 lbs
Salt (2%): 8.2 g | 0.29 oz | 0.02 lbs | 1.47 tsp | 0.49 tbsp
CY (0.16%): 0.66 g | 0.02 oz | 0 lbs |
Total (160.16%): 656.32 g | 23.15 oz | 1.45 lbs