How to make decent pizza dough?

I have been making pizza for a few years now, but I still cannot find a recipe that I am satisfied with. Currently I use bleached all purpose flour with salt, a bit of sugar, active dry yeast, and olive oil. I always. I activate the yeast with warm water with a pinch of sugar and then mix it with the dry ingredients. Afterward, I mix and knead the dough for about 10 minutes until it is elastic, cover it lightly in olive oil and then let rise for about an hour or until it is doubled. I punch the dough down, lightly knead and then flatten the dough with my hands. I pre heat a pizza stone to 450 degrees and cook with toppings and cheese for about 30-35 minutes. My problem is my dough always comes out either undercooked or like a brick. My question is, what am I doing wrong with the pizza that the texture never quite feels like it does at a restaurant? What can I do to make the dough fluffy and yet fully cooked inside without being a brick on the outside?