Jeff,
I assume that you used the DKM recipe at
http://www.pizzamaking.com/pizzainnstyle.php. Although that recipe calls for using all-purpose flour, when I conducted several experiments with DKM's recipe, as did several other members, at
http://www.pizzamaking.com/forum/index.php/topic,5762.0.html, I found that I preferred using a bread flour such as the General Mills Harvest King flour (now renamed Better for Bread flour). I believe that the higher protein content of that flour contributed to the final crust color. I might also add in this regard that DKM has indicated elsewhere on the forum that one can use all-purpose, bread or high-gluten flour with his recipe. Some of us also found that it helped bottom crust browning to coat the cutter pan with oil (fairly liberally) before placing the rolled out skin into the cutter pan. One member (Jackitup/Jon) used rolled-out skins that were brushed with olive oil or butter (or ghee) and placed on aluminum foil in lieu of a cutter pan.
In one case, I used another member's version of DKM's recipe in which I used all-purpose flour and pre-baked the skin--without first pre-oiling--directly on a preheated pizza stone for several minutes before dressing the pizza and finishing the bake, also on the pizza stone. As you will see at Replies 138/139 at
http://www.pizzamaking.com/forum/index.php/topic,5762.msg53443.html#msg53443, the bottom of the crust, while fully baked and crispy, was still on the light side.
Peter
