Thank you for all your advice again, I have just set off some dough rising, my first experiment as per all your advice will be a 24hr fridge rise with more yeast (0.6%), less kneading, with a longer pre-fridge rise and also a longer countertop rise afterwards. Depending on how that goes I will have a stab at a 24 hour warm rise with only a tiny amount of yeast , although this may prove difficult as I do not have a basement or anywhere particularly cool in my house!
My full dough procedure is as follows, in case it may help in diagnosing my problem.
1 Add 0.4% ADY and 2% sea salt to 65% room temp water. Leave for 5 minutes.
2 Mix in 70% of flour (This has varied but recently has been a 60/40 mix of bread to caputo 00) and mix with a spoon for a minute.
3 Leave for 20 minutes to autolyse.
4 Then add in around half of the remaining flour, mixing with a spoon for 5 minutes. Leave to rest (whilst covered) for 15 minutes.
5 Sprinkle some flour on dough and place on floured counter surface and hand knead by taking one corner of the dough and folding it into the middle, then using the palm of the hand to knead/stretch the dough on the counter. Continue for 5 minutes. Let rest for 15. Repeat the knead and rest 2 more times, after which split the dough into balls, flour & knead for another minute to absorb any remaining flour, then put in lightly oiled, saran-wrap covered containers into a refridgerator.
6 Then post-cold rise - remove from fridge, remove dough from container and place on well floured surface covered with saran wrap for 1-2hours.
7 Then create the pizza base by pressing round near the edge of pizza in a circle w fingers to create the cornice (without touching or disturbing it) and doing the same in the middle of the dough, before stretching on the countertop or using knuckles if required
8 Placed on a peel ,dressed and put into a broiler compartment on clay tiles (@780-800F) a few inches away from the gas heat source above it (I dont know the temperature but pies take about 2-2.5 mins and you can see from the picture they are pretty well cooked)
...I felt a bit silly typing out the above technique I use so exactly, considering it isnt even producing very good results!