First pizzas I’m proud of

Recipe : 100% Caputo 00, 65% water, 1% olive oil, 2% salt, 0.5g idy and 36H cold fermentation (250g per dough ball)

I prefer crispy pizza to napoletan style so I cooked em at 370-400°C for about 4 minutes which is the sweet spot for me for get good crispness.
I'm still a beginner and think I could have stretched them more what do you think ?

(Oven is a diavola pro 2)