thanks for all the responses. So, I was using whats called Perfect Pizza Flour, from Sur la table.
it has durum wheat, king arthurs unbleached flour some seasonings. I take 3 1/2 cups of that add 1 1/4 tea of salt, 2 tablespoons of olive oil, 1 1/4 cup of warm water and 2 teaspoons of instant or bread yeast. I start the whole process using a cuisinart with the dough blade for approx 45 seconds until it creates a ball of dough. Then take it out, knead it for approx 5 min. let it rest for 5 repeat 3 more times. I tried using the dough that day as well as making the same batch but using only 1 teaspoon of yeast. When i only use one teaspoon of yeast I have used the cold fermentation method of putting it in the refrigerator for a slow rise for three days. That came out better, but still no charr. The Blackstone oven I left on leaving it rotating for 10 min approximately on super high flame. My infra red gun pointed at the open space said the air temp was approx 600-625 degrees. I wasn't able to get a read on the stone as when i pointed at it it said like 425, which probably wasn't accurate. I put the pizza in it..and like i said the outside crust turned solid like brown. I saw no bubbling forming in the crust nor the pie which i've seen happen in the videos on youtube i've watched many times. The toppings melted and started boiling and the mozzarella starting spotting here and there burnt brown, I tried keeping the pie in longer thinking maybe it just needed to be in longer for the char to start taking effect on the bottom. The one thing is the dough in all cases was a little too sticky so I put a thin layer of flour on my workspace a granite counter and patted it on the bottom and top to take some of the stickiness away. After when i transfer it to the peel I put down a light layer of semolina flour. I will take some pictures next week of the result and post them in this thread. The dough i've seen done here looks extremely silky smooth, which is the consistency i'd like to achieve as i think this may be one of the reasons, I'm not able to get to the crispness I'm attempting. So at this point thats all i can tell you. I do have 00 flour not caputo, which i'll try next week and i ordered an electric mixer with a dough hook as i'd like the machine to knead it if possible.