Neapolitan in Effeuno P134HA

0.15% ADY
65% hydro
2.5% salt
Caputo rosso flour

1 hr RT around 18 hr CF , 5 hr RT final proof
Almost no Knead method

1 margherita, 1 bianca mozzarella, ricotta and hard grated cheese, prosciutto cotto after cooking

Effeuno P134HA ,475 C top element 400 C bottom

,biscotto di sorrento cooking time around 90s , turned halfway through cooking, last 10 seconds of cooking time with door slightly open to dry the pizza

Any tips / suggestions? Should have applied slightly more sauce on the margh, should have opened the bianca slightly better