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swedeee
When I’ve had pizzas with very defined leopard spots but no real rise like that it’s been because the dough is on the down-slope in it’s proving. Either use less yeast or less time.
Edit
Also I make 6 pizzas for 4 of us - 2 of them being “practice pizzas” that we eat another day, gives you a chance to see what’s going on and make adjustments for the good ones. There’s not much you can do if your dough is dead but other than that it’s a good contingency. Wanging a pizza off the peel at the garage wall is quite therapeutic, and one other thing it took me about a year of 6 pizzas most weekends to get to making consistent restaurant quality pizzas and as others said you just figure it out along the way.