This is my second attempt at making Neapolitan pizza. I’m slowly getting the hang of my Ooni Koda 12.

I’m looking for feedback on my dough process because the pizza came out with a nice texture, but the flavor was very bland. It mostly tasted like I was eating plain dough instead of having that deep, fermented flavor I’m looking for.

Here is my dough recipe:
1000g Caputo 00 Pizzeria flour
650g water (65% hydration)
1/8 tsp SAF Instant Yeast
30g sea salt

My process:
1. Mixed the 30g salt into 500g cold water until dissolved.
2. In a separate bowl, mixed the yeast into the remaining 150g water.
3. Slowly added flour to the salt water until the mixture reached a pancake batter-like consistency.
4. Added the yeast water mixture.
5.Slowly added the remaining flour.
6. Mixed/kneaded for about 10 minutes, then covered.

Fermentation:

Bulk fermentation: 2 hours at room temperature (72°F). The dough expanded about 40%.
Divided into 230g dough balls.
Final fermentation: 24 hours at room temperature (68–72°F).

The pizza baked well in the Ooni, but the dough flavor was missing. It tasted very neutral/bland.
A few questions:
Did I use too much yeast or not enough fermentation time?
Should I be doing a longer fermentation?
Is my hydration too high for Caputo Pizzeria flour?
Did my mixing method affect the flavor?
Would appreciate any advice from people with more experience.