Is the photo of the large pizza or one of the smaller ones? Also, what size pan have you been using?
As far as sugar is concerned, most members (and I would say most Americans) tend to use ordinary table sugar (sucrose) in their pizza doughs, such as the one you made. It is possible to use caster sugar, which is similar to our "superfine" sugar, but since its grain size is smaller than table sugar, you may not need as much (by volume) as the recipe calls for. It is also possible to substitute raw sugar for table sugar in the recipe you used. On my mini scale, a level teaspoon of raw sugar weighs about the same as a level teaspoon of table sugar, so you should be able to swap one out for the other. However, you may want to dissolve the raw sugar in the formula water to be sure that is distributed uniformly throughout the dough.
To get more crust color at the sides and top edges, you might try oiling the sides of the pan and also the exposed top rim of the dough. If you are not using a dark anodized pan or a seasoned pan darkened by long term use, using such a pan might also help. You can also try baking the pizza at a lower temperature for a longer period of time. That combination may help dry the crust out a bit and make it more crispy. Moving the pizza to a higher oven position toward the end of the bake to get more top heat and a darker, crispier rim is another possibility.