Your pizza actually looks good!
In my opinion by what you wrote, and believe me, I am no expert but found things out the hard way.
There is a couple things to look at,
The way you prep your dough
First you are correct, use either bread flour that you can buy in the store or high gluten flour you can order.
next from just looking at your kneeding time, for me that is a long time and sometimes over kneeding can be more
harmful then under kneeding.
Next proof your yeast make sure it is alive and thriving by adding it to warm water about 110F with a little of sugar or honey.
and if you use the active yeast in a packet, from your flour quantity I would say you use 2 twice as much as I would.
But some people like the yeast taste, myself I don't like a yeast taste and you only need half the package with your amount of ingredients.
Here is what I would do, and this is what you may be doing.
Add your warm water, yeast and Honey
let proof for 5 min.
Then add half your flour and oil and spoon mix if you don't have a mixture.
Then add the other half of your flour kneed until everything is mixed and the dough looks smooth.
I use a Kitchen aid mixture but then hand kneed for a couple minutes afterwards.
Let rise, punch down and separate and put in an air tight container or zip lock bag.
Now this is what many people do, Refrigerate your dough for at least 2hrs on it's second rise.
It would be best for over night
but 2 hours seems to be OK for me.
The dough will be chilled and more manageable to work with and stretch.
Try to stay away from the rolling pin.