This Pizza looks great, but the intensity of the leopard spotting and the smallish size indicate two things that went wrong today. I was working with some leftover dough, and took it out of the refrigerator at around 11AM. Re-balled it, and let it rest for another ~3 hours so it got back to room temperature.
At 2, even if the dough had gone back to room temperature, the gluten was far from reformed. So when i set out to stretch the dough, it didn't stretch as far, and the dough ball, even though it felt at room temperature, was still a bit cold which resulted in a very intense leopard spotting, not ideal for a Neapolitan Pizza.
That's learnings for the next session! :)
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