Getting a bit better I think

Only got my pizza oven recently, I feel like my dough is getting a little better, lots of room for improvement still though.

I used Caputo Nuvola for these 3 pizzas.
Room temp bulk ferment for 4 hours then balled them up and cold fermented for around 50-60 hours, took out the fridge to rest for 4-5 hours before making them.

62% hydration
3% salt
0.2% IDY
Used a couple teaspoons of Diastatic malt.

1. Mushroom, Red onion and Bacon
2. Margherita with Eggplant and some Pecorino Romano
3. Tomato Pie with Pecorino Romano.