This is excellent, a great dough. Dissolve the salt in the water, and when the dough is formed ready for as many hours as you can.
Mozzarella is overcooked here, I think in a home oven it needs to be added after the base gave) has been in the oven for a few minutes.
Also a baking stone would help with the base. Yet to get one that doesn't explode after a few months.
The quantities below make a lot of pizza. Or it makes a fine focaccia if you like.