What is the temperature you are cooking at? I keep mine at 500. I also use a infrared thermometer to check the temperature of the pizza stone. I put my pizza on when it's about 475. I will check the crust every few minutes and spin it so that it is cooked evenly.
Yeah I am not totally satisfied either. But I love experiment'n. I still cook above 500* but I also check it often and turn often as well. I just like how it puffs up at high heat, but the difference between great and messed up can be just seconds.
To each his own I guess. I prefer a little charring on the crust, gives it that authentic brick oven taste. I think Antico Pizza does this perfectly, if I could replicate their pizza I would be in heaven.