Scott123, im waiting for some kinda advice on this, i would like to bake couple pies on sunday
If, by Sunday, you mean Easter Sunday, then sure, no problem
Seriously, though, while this isn't going to take weeks, you may not achieve pizza bliss in a matter of days. We're progressing nicely, and I see a light at the end of the tunnel, but the Finnish ingredients will increase the learning curve.
While that pizza is one of the best frozen pizzas I've ever seen, you have my word that you can top it with your own recipe.
Does the frozen pizza box list ingredients, and, if so, could you post them here? A photo of the nutritional label would be helpful also.
Have you been launching your pizzas with a peel and baking them on a stone? If so, could you describe the stone and/or take a photo?
Do you have a digital scale for measuring ingredients?
It might be time to start a new post in another sub section of the forum. While this isn't a 'pure' New York style pizza, it's closer to that than any other, imo, so you might want to start a thread in that forum.