Nice crumb! Looks light and airy. I don't know if I'll be able to hold my end up this weekend on the pizzamaking, but please forge ahead and I'll catch up. I'm curious. After about 5 days in the cooler, I'd say my dough had developed a lot of flavor. You seem to find it bland except for the salt. What can we chalk this up to?
1) Different perceptions of flavor -- Maybe you really don't like salt and expect a whole lot of sour while I love salt and need less tang. I doubt that's the whole story. Don't you?
2) Different flour. You're using the All Trumps, I'm using the Harvest King. Maybe AT needs more effort and time in the cooler to develop the same level of flavor? Never used AT so I don't know.
3) Different refrigeration temp? My frig thermometer reads about 37-38 degrees (it's cheap).
4) One more that just occurred to me. You seem to stretch your pies much less thin than mine. Mord dough per bite = more salt per bite!
In my experience, the development of the flavor goes hand in hand with the development of the uneven, airy crumb. They both take frig time. The pics look like you certainly achieved the crumb. I'm surprised the flavor didn't come with.
As far as your question about oil, I think the evoo contributes the strongest (and in my opinion best) component of flavor. Like I said, I don't use any in the dough formulation and only a bit on the outside for release purposes. I've used vegetable oil before, but am happiest with the extra virgin.
Still salty at 12 grams? Isn't that well within most people's recipe range for salt? I have to look at the board for other formulas. Would you say you're particularly sensitive to the taste of salt?
Anyway, just trying to get it all straight in my mind. Are you going to try my suggestion as far as formulating the poolish? Since I have limited experience using preferments, I don't know if my ideas make perfect sense. I'll try to make a batch ASAP. Keep me posted.