Contemporary pizza dough experiment

Hi everyone,

Quick introduction;
I have no culinary knowledge or any kind of cooking experience in kitchen in general.
So i started to learn how to make pizza from scratch as of last year by watching videos on Youtube and reading any material that i can find.
My dream is to start my own food truck business or to open a small pizzeria, just a wishful thinking but I hope it would become reality someday.

Sorry for the background info about myself since this is my first post on the forum

I am really obsessed with contemporary neapolitan pizza yet Im still experimenting to achieve canotto style cornicione.
Over the year i believe i made fairly nice progress, tho im still not where i want to be.
However, i wanted to share my last pizza from today and hoping you may give your thoughts and feedbacks.

Here is the ingredients and recipe for 6 dough balls, each 280g;

960g flour (protein content ~ 13-13.5%)
720g water (75% hydration, cold water from fridge around 5-6 C)
2.88g Fresh Yeast (0.3%)
28.8 Salt (3.0%)

M…