50 days of pizza experiments and 17 pizzas later

So it’s been 50 days of experimenting with Neapolitan pizza. I’m not a chef far from, just an enthusiast.

The second picture is what I’ve come up with after 50 days and multiple experiments with dough.

Q. How to I get the crust to puff up evenly all around, is this primarily related to the stretch ?

I know it’s hard to judge but any advice or feedback back would great.

Best..