I did an experiment where I made two dough balls, same measurements and ingredients, other than one dough ball was made with King Arthur Bread Flour, and the other was made with Anna Tipo 00 flour (imported from Italy).

The dough made with Tipo 00 flour was more cohesive and easier to work with. They tasted slightly different (although both very good and flavorful). The crust made with King Arthur flour had slightly larger air bubbles in the crust, although both were lightweight and strong. The crust made with 00 flour had a darker bottom, although a little bit lighter top of the crust.

Recipe for 1x12" pizza crust:
153 g flour
100 ml water
4.3 g table salt
.5 g instant yeast
2 g olive oil
1.5 g sugar