Funny you would ask this... I was just about to shoot out a post to this respect (sort of a "live and learn" type thing
the information on this forum is excellent, and as much as personal preference plays a huge role in what you are trying to accomplish, one undeniable truth is you have to find the 'right' ingredients to get where you are going...
My pizza, particularly NY style, has improved dramatically based on a few simple concepts, including proper hydration, three-day rise, and baking on as hot a stone as I can get. I always used bread flour with a little VWG though, till this past weekend....
I found 'pizza flour' at a specialty Italian grocer, and Wow! It was another HUGE step forward. Better charring and texture, it was just FANTASTIC!
So yes, ingredients won't solve everything, but if you are like me and have an image of what you are trying to replicate (or create), you really need to try to find the right ingredients and at least give them a try.
Best of luck!!