Dough – Why can´t I make a goodlooking napolitan style pizza dough

That's just a bad pizza base recipe.

My family recipe is totally different. Not sure if I can post recipes here, but anyway here's a link to something similar http://www.recipepizza.com/doughs/pizza_dough.htm

You can use sugar or honey, it's just food for the yeast. You can use 2 or 3 times more olive oil to make a smother dough

Some extra tips:

• In my recipe each cup of flour makes one thin 30cm pizza base. Most people make the base to thick and it wont cook properly

• Try not to roll the dough, pull or push it out by hand, if it wont do this you made the dough wrong or you have the wrong flour

• Let the oiled dough rise in a warm place with just a cloth over it

• After making the base on the tray, let it rise another ten minutes before putting toppings on it. Be quick from when you start adding toppings and getting it to the oven, otherwise it will go soggy

• Use the hottest oven you can dial up, or a hard wood fired oven. A thin crust pizza should take no longer than eight minutes to cook

• Sing bad Italian Opera while kneading. You will either get good at singing, or get fast at kneading

I'd say your problem is that the yeast has exhausted the food in the dough before you even get the leftover dough in the fridge. When you pull it out the next morning, the yeast does nothing or very little because there are no more sugars left for it to eat. And not only will this prevent rising, it will also limit browning because it's at least partly the sugars that brown in the oven.

You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake. But at that point you're doing what @tmow suggests--just using your pizza dough as a starter for new bread.