I've been trying to make pizza dough from scratch but it never seems to puff up properly in the oven. I'm using all-purpose flour and letting it sit for about an hour before stretching. Am I missing something with the yeast or is it a timing issue?
An hour is too short - you need at least two to three hours of bulk fermentation, or even overnight in the fridge, to develop enough gas and gluten structure for proper rise. Make sure your yeast is fresh and active (proof it in warm water first if you're unsure), and check that your dough temperature is around 75-78°F, since cold dough won't ferment quickly enough.
Temperature matters way more than people think. If your kitchen is cold, an hour basically does nothing - yeast gets sluggish below 70°F or so. The dough needs warmth to ferment properly, so either give it longer at room temp or stick it in the fridge overnight (cold fermentation actually develops flavor better anyway). One thing folks overlook: if your yeast is old or you're using dead yeast, nothing will rise no matter how long you wait. Check that your yeast foams up when you mix it with warm water before adding it to the flour. Also make sure you're not using bread flour mixed with all-purpose by accident - the protein content affects how much rise you get.
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