I know that 00 is used for Neapolitan while bread or hi-gluten flour is preferred for most other styles of pizza. Usually, I can get away with unbleached AP for plain or light topping pizzas.
But truthfully, I prefer whole wheat pizzas not only for health but taste. I make the dough and roll it into a thin crust pizza (not a big crust guy no matter the flour but I still eat it), and I usually skew vegetarian when it comes to tomato sauce.
I'll eat pepperoni or other "traditional" pizzas every now and then but I feel like the only person who likes whole wheat pizza.
unrelated fun fact: the arugula came from my hydroponic garden
by neuroticpossum