Crust is pale (won't brown)

Cosmetic

Usually an oven-temperature shortfall rather than a dough-formula problem.

Ask yourself

#1
Oven temperature too low for adequate browning (Maillard reaction) to occur in the bake time
Strongly supported
Significant browning requires both sufficient heat and time; a cooler oven needs a longer bake to compensate, but many recipes don't adjust for this.
#2
Dough contains little to no sugar
Generally accepted
A small amount of sugar or malt assists browning by providing more readily available sugars for the Maillard reaction.

The same symptom has different answers on different equipment. Each branch below states how to tell whether it is yours.

Pizza in a domestic ovenStrongly supported
How you would know: The base is cooked and coloured but the rim and cheese are still pale, in a domestic oven at 220–250 °C.
The oven has no top-heat source strong enough to brown the surface in the available time. A conventional bake heats the cavity evenly, which is not the same as delivering radiant heat onto the toppings.
Do now: Switch to the grill/broiler for the final 60–120 seconds, watching it continuously.
Change next time: Make the grill finish standard practice, move the baking surface higher in the oven, and use the fan setting if available so more heat reaches the top.

Finish under a hot broiler/grill briefly to add colour without further cooking the base

Preheat thoroughly, verify actual oven temperature with an oven thermometer, and consider a small amount of malt or sugar in the dough

Guides that treat this as an outcome to improve, an environment to work with, or a flavour to understand, rather than only a problem to fix.