AP is All Purpose flour. As to why you're not getting a darker crust, there could be many reasons. It will be tough to get that char you've shown at 500 deg without using the top broiler on your oven (if it has one).
You should post the recipe and method you are using so folks can get an idea of what you are doing. You might find the following helpful:
Well I can see here that making dough is like chemistry , everythings important !
I think that I will lurn a lot . I've always been making a what you call Emergency recipe and thats probably why
I do not get the results I should. Water temperature which I never checked ,kneading time etc..
One thing I've noticed is that if I make the pizza the day after,it looks and taste better.
So I'll keep on reading you guys and try some of your recipes with more accuracy and report back .
Another thing I know is when for some reason I get it right without knowing why ?
It's fabulous !......color,taste ,texture.........perfect !
BTW.......what is IDY ??