You just had to use the granite, didn't you Morgan?
Seriously, though, you can agree that there was some progress, right? On a scale of 1 to 10, with 10 being the frozen pie and 1 being where you were before, what number would place this at?
You had mentioned that the 14% protein flour made a wet dough, but then, a day later, you talk about making another dough that was 'tight.' Was this the same flour?
While I like the protein percentage in the flour, I'm not in love with the 'coarsely milled' aspect or the specs in the photo. Keep using that flour for now, but I don't think your flour search is over.
Goal: Finely milled white flour with 12.5% to 14% protein with no added ingredients- except malted flour if you can get it, but you probably can't. Btw, I might have discouraged you from using 00 earlier. If you can get 00 in the 12.5% to 14% protein realm, get it.
Lose the sämpyläjauho. Lose the granite. For now, stick to the soapstone and hiivaleipäjauho, but go soapstone and flour shopping. Larger thicker whiter soapstone and more finely ground, whiter flour. Both will move you closer to the frozen pizza result.