That bag of all-purpose flour that's been in your pantry for three years? DO NOT USE!
If you're not a baker, you do not understand this. So read and learn: old flour will not make pizza. It will make crap. The gluten required to make an extensible (stretchable) dough will not develop. The dough will break apart. You will hate it. You will hate yourself. You will kick the dog.
Moreover, the wrong kind of flour will not make a good pizza. Here's a suggestion: start with a standard, all-time-favorite dough recipe like Peter Reinhart's Neo-Neopolitan (it's the kind of pizza you find in famous, old-time pizzerias in New Haven and New York). Then, use a high-quality bread flour like King Arthur. Yes, bread flour. Not all-purpose flour. Not whole-wheat flour. Not pastry flour. Not real, Italian Tipo 00 flour. Standard, good ol' American bread flour. King Arthur is our stand-by. If it's not available in your area and you don't feel like ordering it online, use something else. The first bread flour we ever used to make real, honest-to-Dio pizza was Gold Medal bread flour. It worked brilliantly.
Once you've mastered pizza basics and you want to branch out, that's when to start using other flours. Tipo 00 flour is the authentic pizza for making authentic, Neopolitan-style pizza. In a pinch, all-purpose flour can be used for that. Whole what pizza is challenging and you need to practice. Some geeks use all kinds of blends. But in the beginning, to get a good, proper, professional-style pizza, brad flour is your friend. And always, always fresh. (Same goes for the yeast. Stale yeast won't cut it.)