First of all, all pictures of the pizza are mine except the crust one, didn't take photo of that one but I found the exact same symptom online.

My recipe:

676g flour( CAPUTO "0")

419g water (62%)

Salt 20.27g

Yeast 5.189g yeast (instant dry, I use one that is old 3 months maybe but it is sealed and held in freezer all time while not used)

Process:

I mix the flour and the yeast, slowly add cold water(I put it in fridge before kneading) and knead and add salt at almost the end so it dissolves nicely. I knead until I reach a final dough temperature of 23-24 degrees celsius.

By that time the dough seems elastic.

I then leave the dough alone for 5 minutes and after that I tighten it up, put it in an oiled container and lightly tap oil over the dough and leave it in fridge for 24 hours.

After those 24hours I take the dough from my fridge, ball it up and leave it at room temperature for 2 hours (26-27 celsius is now my room temperature but I keep a close eye on the dough so it doesn't over ferment).

I heat my Ooni Koda 16 for 30 minutes then I launch the pizza. (I use the max temperature setting all the time)

The pizza tastes amazing but the crust doesn't seem developed.

I use the slap method to stretch the pizza and of course I push the air to crust first.

Any suggestions?

I think my pizza looks good but the crust didn't have air in it, anyone have any idea why?