Dough Help, Confusion and a Flop

[P!zzaN00b]

G'day,

Sorry for the long post with multiple questions. I have been making pizza with a Gozney Roccbox for about 12 months. Recently I have started doing it more frequently and am committed to trying to improve.

Initially, I used this recipe and technique (including the food processor) but used PizzApp to get my yeast amount instead of using the suggested amount in the recipe. I usually made the dough, room temp fermented for a few hours, then balled up and cold fermented for 72 hours in individual plastic containers, took the balls out of the fridge about 2 hours before baking.

It worked pretty well for me (for a newbie anyway), but recently I got gifted a KitchenAid and my food processor broke, so i am using the KitchenAid with a dough hook now. I recently made some pizzas with the KitchenAid, but the dough really didn't work out - it was pretty flat, sticky, very loose and became thin when stretching, and the middle of the pizza formed large bubbles in the oven pushing the toppings off and burning. The crust was also dense as pictured. I will attach pictures of the dough, the pizza, and the PizzApp screen so you can see the recipe and results. After the dough didn't work out, I tested the yeast (same sachet) and it weas active. I did mix at quite a fast speed in the KitchenAid for about 5-8 minutes (guessing) so I wonder if this was the issue? I also use a dough tray for the first time instead of individual containers.

I also am not sure whether I should be cold fermenting in bulk and balling up before baking, or whether it's OK to ball up and cold ferment in balls - from my reading it seems like a preference thing?

My other question is, when do you start timing for a room temperature ferment? Do you time it from the moment you mix yeast into the dough? For example the recipe I'm using has you mix, rest for 20 mins, mix again and achieve 75f/24C dough temp and rest for 45 mins, then knead and place in bowl for 60-120 mins. After the fridge, the dough balls should be at room temp before baking so usually you remove them from the fridge 2 hours before baking. So does all this time since the yeast went in all count as room temp fermenting according to the PizzApp? I.E. 20+45+60 to 120, + 120 before baking? Or do you count it from the time the dough is 'finished' the mixing steps?

I feel like the more I have tried to read and trouble shoot the more confused I've been getting. Sorry if I haven't been making sense.