Attempt 8 Garlic pizza perfection!!!

Attempt 7 was good, but I wanted to try a really long slow rise, so this time all fermentation happens in fridge for about 30 hours.
324ml water 65%
1.5tsp salt/suger
12tsp oil
498g flour
3tsp yeast

Mix dough in machine, put it straight in fridge after kneading finished. After about 12 hours, punch down once, after another 14 hours took it out to prepare for baking. Let dough warm up.
3 Dough Balls made,
Garlic pizza 300g
Regular pizza 273g each

Oven to about 1.8 off for 5 min with nothing in it
Garlic pizza goes in and bake for 10 min
Garlic pizza was perfect. Really puffy, soft ever so slightly chewy with a crunchy base, really amazing stuff!!

Pizza that went in after garlic didn't puff as much. I suspect the pizza stone cooled too much, need to ensure stone is back up to temp for pizza so it will puff just like garlic pizza.

Idea, try coating a pizza base with oil on top(similar to garlic pizza) cook that for 5 minutes, then add toppings to it and cook for another 10 min. Try 300g - 320g dough ball for pizza too. Unfortunately my phone didn't focus properly in some photos.