I am not an expert on the Chicago style of pizza, both deep-dish and thin style, but I do try to pay attention to the flours that are most commonly used. And, on that score, it appears to me that the predominant type of flour that is used most for those styles of pizza is all-purpose flour. And, with very rare exception, all-purpose flours are not bromated (which the Occident flour is). The most common name that I have observed for the Chicago pizza styles is the Ceresota all-purpose flour that has been a fixture in the Chicago metro area for several decades. However, with modern transportation and flour mills located near many major metropolitan areas, flour can be delivered to almost any part of the country where it is desired.
On occasion, a member might mention using bread flour for the Chicago style pizza but I do not believe that that is done with any frequency.