Pizza crust edges crispy bottom still light and flimsy

[Bob c]

Tried 00 caputo flour today. Used the following measurements:By Volume
4 cups Molino Caputo Tipo 00 flour
1 ½ cups, plus 2 TBL water
2 tsp salt
1/2 tsp dry active yeast
 Let sit covered for 2 hours, didn't rise that much. I placed flour salt, yeast in  kitchen aid, then added water mixed as directed. Dough stretched out nice when done, no Tear's, covered with sliced mozzarella, dry in texture, some fresh mozzarella, dollop of San Marzano tomatoes, mixed with my seasonings and garlic,basil.. Cooked in a convection oven, center at 550. On pizza stone that was per heated for 1/2 hour.  Crust on edges nice and crispy, bottom of pie still light in color, no crispness.  Any suggestions?

[Qarl]

You're not hot enough for the Caputo... for Caputo to brown and get charred, you really need 800 degree range.  (I have been managing 3-minute pies at 725 with 25% caputo, right now).

Try this with bread flour. 

Try 50/50 bread flour/caputo.

Try 45 minutes of pre-heating.

Try a thicker pizza stone (greater thermal mass)

Try less moisture.  Lower hydration % can result in better browning

Experiment, experiment, experiment.