There are many variables involved, including those mentioned by Aric (the1mu). But one thing you might try is raising the steel higher in the oven, which several of our members have found to work well when using a steel in a home oven. See, for example, Reply 1 at:http://www.pizzamaking.com/forum/index.php?topic=40247.msg401401#msg401401
From the formulation standpoint, you could use a flour that is lower in protein than the All Trumps, for example, something in the range of 12.7-13.5%. Another possibility is to use a slightly greater hydration value (say, 63%--the rated absorption value of the All Trumps). You can also increase the amount of oil a bit (say, to 3%). You can soften the crust and crumb by using more oil but it sounds like you are after something like a NY style (with a thicker crust), not an American style pizza that tends to call for a fair amount of oil.
Most people find that they have to play around with many variables until they achieve what they are looking for. Often it is a matter of matching the formulation with the particular type and brand of oven used, including related factors such as oven temperature and bake time and whether using the broiler or convection feature helps. That match of formulation and oven is underappreciated by many, especially those who are fairly new to pizza making, and usually varies from one person to another. And, invariably, there are personal preferences involved, such as the degree of top and bottom crust coloration, degree of chewiness or crispiness, extent of melting or browning of the cheese, rim characteristics (such as size, bubbling, blistering, etc.) or maybe some combination of these outcomes. That can, and usually does, vary quite widely from one person to another.