I wasn't terribly impressed with the Italian type "00" flour and it was godawful expensive. Any strong(high gluten) flour will work. Most folks here use King Arthur brand bread flour. I suggest you always sift it for pizza dough to aerate it before you start. If you can find wheat gluten in the market you can add a few tablespoons to strengthen the flour a little more.

I tend to try to pile too many toppings on the pizza and wind up with a "wet" pizza when I do. Less is usually better.

Good coffee, good weed, and time on my hands...