First pizza in my Ooni and my first pizza in a pizza oven!

Usually do no knead pan pizzas in my home oven but I love hosting and people wait around too much cooking pizza in a home oven! Used Stadler's pizza calculator with 00 flour, a 2 day bulk ferment in the fridge, 62.5% hydration, instant dry yeast. Really easy to work with but definitely need to work on the shaping/stretching elements as the crust was denser than I'd like.

Any other recipe recommendations for a consistent airy crust? This dough didn't rise a great deal during the pre-bake proof (balled up and proofed at room temp for ~3 hours).