Are you using the entire 763-gram dough ball for one pizza and, if so, what size is the pizza? Also, using 1.75% ADY, which is considered very high for a cold fermented dough (I estimate you are using around 2 teaspoons), I would think that your dough rises pretty fast, even in the refrigerator and even with the high levels of salt you are using. I would also expect that your pizza crust has a "yeasty" flavor (but possibly masqueraded somewhat by the oregano in the crust). Are these observations valid?
Since you mentioned using a screen, I assume that you are baking your pizzas on a screen. What oven temperature and bake time are you using, and what oven rack position? Thanks.