I may be pilloried for this, but I don't notice much of a difference whether I use 'bread flour', 'unbleached flour', 'hi-gluten flour', or whatever. I often think about just using generic all-purpose just to see if I see a difference.
However, I should say that I've strayed away from trying to reproduce any specific pizza and am just going my own way. There came a point where I realized that what I was producing was something I preferred more than what I was originally going for.
If you're getting a doughy interior I'd look at heat and the way it's being applied first. Or maybe let the dough proof in the pan or on the peel prior to baking.
I made bagels once out of curiosity and they looked great just before I carelessly dumped them into the boiling water. They turned out 'okay' but I think my technique (or woeful lack thereof) was the main thing. Similarly, I once took my pans, my dough, my sauce, my cheese and my toppings to a friend's house and baked it in their oven. The result was nearly disastrous and was the single greatest variation I had witnessed in all my time of purposely trying to create variations.