I use AP ( all purpose ) flour all the time, as it's what is available to me. I crank my oven to its highest temp,
which is just over 500 degree F.
I make great pizzas for the most part, and you should be able to also.
I guess you would have to elaborate on what your dough recipe is, how long you ferment it before
making it, and how you actually bake it. - do you use a pizza stone ? , do you use a pizza screen ?
I have many images posted ( check my posts ) and you'll see results of what you can do with a regular
Don't dispair, practice, practice, practice.
If you have a digital camera, the next time you make a pizza, snap a few images of it, and post for them here
for us in this thread, and then some of the guys can make better judgements about what you may be doing wrong.
Hope that helps a tiny bit. Somethings I find that just a helping hand and some cheering on from friends here on the
forum is all you need to get your spirits up, and getting you going on trying to make better pizzas !