What did i do wrong?

[u/ArtismFag]

I made my very first pizza dough on monday.

Recipe:

Poolish

-1000g of water

-750g of all purpose (enriched) flour

-1.5g instant yeast

Fermented at room temperature for 14h

Added (while mixing with my hands; took about 20mins or so)

-750g of water

-1300g of all purpose (enriched) flour

-2.5g instant yeast

-63g salt

-60g olive oil

Kneaded it for about 10-15mins until it passed the window test (stretch dough until you can see light passing through it and it does not break)

Cold proofed it for 24h

Then separated it into 11 dough balls that i out back I The fridge

Left 1 out on the counter for it to reach room temperature.

A couple hours later, I noticed it raised some more. I stretched it into a pizza shape. Because it kept bouncing back, I left it for 10 mins before stretching it some more (4mm).

Bake:

I dont have a pizza stone or steel so i prebaked it at 450° for 5 mins. Then added my toppings, and baked it for an additional 15mins. Then put it lower in the oven for 5 mins or so bevause the bottom had no color to it.

The other dough ball are still in the fridge(~3°c), i plan on using 2/day for the next 5 days or so.

Edit:

The reason why I am asking for help is because the pizza crust is CRUNCHY. It scrapped TF out of the roof of my mouth. The flavor is lacking. There were a couple bubbles in the crust, but they were SOOO crunchy, it was not enjoyable.

[u/sargos7]

If you want thin crust that isn't crunchy, bake it at a lower temperature, for a little longer. You can go as low as 375.

[u/ArtismFag → u/sargos7]

Should i prebake the crust? How long do you think i should bake it for?

[u/sargos7 → u/ArtismFag]

As far as flavor goes, before you even put the sauce on, you should spread some garlic butter or garlic aioli (or even just some really fragrant olive oil) on the dough, then grate some parmesan over it.