First Pizza with Burnhard Fat Tony

Excuse the suboptimal photos but it was a pizza party and first time using a proper pizza oven.
24 hour burnhard neapolitan pizza dough for four:
500g tipo 00
2g fresh yeast
12g salt
320ml cold water
4tbsp olive oil
20 hour bulk ferment, 4 hour room temp

Still learning but pretty happy with the results and really awesome pizza oven. Turning peel is mandatory else you get holes like in the third picture.