Re: My dough seems flat. Any tips?

Assuming that your thermometer is accurate, note that Craig’s yeast chart shows 17 hrs @ 71F for about 0.03% IDY.
reply #397 https://www.pizzamaking.com/forum/index.php/topic,26831.msg511590.html#msg511590
Your post shows 2h + 24h = 26h @ 71F ambient temp.

Also, see this link for Smart DDT Calculator + Classic DDT Calculator for Desired Water Temperature.
https://bakewithrise.com/ddt/index.html

Flour brand, specs would also be helpful.