There are many brands and kinds of Flour on the market. I use Pendleton Flour brand because I have access to it through Costco Business Center near my house. Unfortunately, I have to buy it in a 25 / 32/ or 50 pound bag. They also carry many sauces in a number 10 can, which is still more than I need at the moment, but I like that it saves me time trying to make the sauce myself.
The Pendleton "POWER" flour is design for a thicker "Chicago Style" deep dish pizza. (Perhaps the word Texture is a better way to say it) If you look closer at photo of my single piece of pizza, you can see that the dough is sort of flat and has no bubbled up spots. Some people do not like the dough this way. But i like that this dough can be cooked in a greased or oiled up Pizza Pan and then a little time on the oven rack.
The Pendleton MONDAKO flour (named because the wheat is from both Montana and South Dakota) is designed for a lighter crust. What I mean by that is: The pizza crust has that sort of bubbled up look and texture to it. However, you can not cook this kind of flour in a pizza pan. It has to be cooked in an actual pizza oven or pizza stone. (at least that has been my experience) But 60 percent or higher of the pizza shops that I visited, use MONDAKO flour because they like that lighter texture, and they have commercial pizza ovens, and are not making deep dish pizza.
I have seen photos on here of the lighter, bubbled up crust, but do not remember where? Perhaps someone who knows this website better than me, would be kind enough to post the link of those photos here. I also welcome, if anyone else can explain the flour issue. I am not sure that I give the best description or explanation about this. (THANK YOU IN ADVANCE)
Finally, I now have a pizza stone to try, so I can use all the MONDAKO flour that I bought. I will let you know how it goes.