While your crust really doesn't look all that bad, if you are looking for even more volume/height, try increasing the dough absorption. With more water, the dough will be softer, and raise more easily during the early stages of baking, giving you more baked height. Getting back to the color issue, the fact that you have made dough with added sugar, and didn't get the desired color, and that you have tried different recipes with the same result, no color, this leads me to think you might have an oven issue. Your local hardware store will have a cheap oven thermometer that you can place on or hang from one of the racks to get a better idea of the actual temperature. Also, if your home oven is heating from the bottom, try placing the baking rack closer to the bottom to see if this will help. By placing the baking rack closer to the bottom, you will increase the heat to the bottom of the pizza while reducing the heat to the top of the pizza, allowing you to bake it a little longer for better crust color development without overbaking the top.
Tom Lehmann/The Dough Doctor