Thanks for posting on your bread flour/whole wheat flour pizza. I like your thinking on this. And I like the looks of your pizza.
My estimation is that the addition of the 1/2 cup of the whole wheat flour to the 4.5 cups of the KA bread flour will raise the protein content of the combined flours above the 12.7% of the KA bread flour, but not by enough to get to the 14.2% of the KASL. The only way I can think of offhand to get to the KASL level without adding more whole wheat flour, which might not be a good idea, would be to add a small amount of vital wheat gluten.
I don't have access to the Fairhaven Flour Mill whole wheat flour, but I do have some of the KA whole wheat flour. It has 14.2% protein and is milled from hard red spring wheat from the Northern Plains. (KA also has an organic version at 14%.) For bread flour, I don't presently have the KA bread flour on hand but I do have some Giusto's Artisan Malted Bread flour, which might serve as a reasonable substitute for the KA bread flour. Maybe this combination is worth trying to see if the results replicate yours. Since the KA whole wheat flour has less protein than the Fairhaven whole wheat flour, I would be inclined to add a bit of vital wheat gluten to close that gap. BTW, was the pizza shown in the photo baked in your home oven or on the grill?
I think your dough stuck to the peel because of the amount of water you used. The Reinhart Neo-Neapolitan dough recipe calls for 1 3/4 cups water for 5 cups of flour. My recollection from another Reinhart recipe (the NY style) using the same quantities of flour and water is that the hydration ratio (the ratio of the weight of water to the weight of flour) is about 62.4%. Admittedly, the whole wheat flour can absorb more water than the bread flour, but it will not itself take up the full extra 1/4+ cup that you added. Unless you used a heavy hand in measuring out the flour, I estimate that the hydration ratio you used was over 70%, which would be very high for a pizza dough.
I don't know where you are located in Alaska, but there is an outfit called Charlie's Produce, in Seattle, that sells high-gluten flours in 50-lb. bags in the Anchorage and Dutch Harbor areas. I believe it is the Fisher brand, which was acquired by Pendleton Mills. I think one of the flours is the Mondako pizzeria flour, which is used by many pizza operators in that part of the country. I don't know if Charlie's sells at the retail level, or if you are close enough to Anchorage to benefit, but their website is charliesproduce.com if you'd like to investigate.