I'd check out some of the recipes in the New York Style thread, if that's the type of pizza you'd like to try. The vast majority of people posting there have ovens that go no higher than yours. You may not get respect from some of the forum members here, but you should be able to make something you are happy with. My oven dial only goes to 500, and my 6-minute NY style is below.
You would be better off with a standard all-purpose flour, as Canadian commercial flours have relatively high protein. I use either Robin Hood Unbleached or Best for Bread.
The Fleischmann's Pizza Yeast is intended to shorten the fermentation time, so isn't intended for a long, cold ferment. I have used it before, and I honestly didn't see much difference. I would switch to IDY, and buy in larger quantities -- either a jar or a vacuum pack, and store the extra in the freezer.
For each 13-14" pizza, I use
flour 200 g (100%)
water 130 g (65%)
salt 4 g (2%)
olive oil 4 g (2%)
sugar 2 g (2%)
IDY 1/4 tsp (or less - aiming for 1/6 tsp)
Normally if I knead by hand, I make two or three balls at a time, and do an autolyse first, meaning all of the water is mixed with 130 g of the flour, and left for up to an hour, before the remaining flour and other ingredients are kneaded in. I cold ferment for at least two days for maximum benefit.
It took me a little while to get them stretched that big, so you might have to make smaller pizzas, or use more dough.