Trying to get thin base and decent crust

I cant remember where this recipe started: water 360ml, sugar 12g, yeast 9g, olive oil 30ml, salt 18g, flour 600g, 24hr cold ferment, mozzarella olives and jalapeños. the base was quite thin and held up well but underneath was undercooked, I know not having a steel isn't helping with this. The crust was quite poor/non existent. This made 4 dough balls, 2 pizzas came out the same as the pics, the last 2 balls I refrigerated for 72 hours but they barely rose at all. Anyway still learning.