I'm not quite sure I fully understand your question. If you are thinking of what flours are best from a protein content standpoint for particular pizza styles, it is hard to generalize but I do think that there are some useful guides. For example, for a NY style (e.g., a NY street style), I think that a high-gluten flour with a protein content of around 14% is the best choice, followed by bread flour with a protein content of around 12.5-13%. For a Chicago deep-dish style, all-purpose flour with a protein content of around 11-11.7% is a good choice, although it is also possible to use a bread flour based on recipes I have seen. For a Neapolitan style, the only flour I would use would be an imported 00 flour with a protein content of around 9-12.5%, with a preference for one with a protein content of around 11.5-12.5% (such as the Caputo 00 Pizzeria flour). For a cracker-type pizza, I have seen everything from all-purpose flour, to bread flour to high-gluten flour. For an American style, high-gluten flour and bread flour appear to be the most common choices. It is also possible to blend different flours with different protein contents to achieve a desired final protein content or other characteristics. A good example of this is DiFara's, in Brooklyn, where high-gluten flour and 00 flours are combined.
If you stay within the general ranges of protein mentioned, brand names are not so important in my opinion. I happen to like the King Arthur flours because they are unbleached, non-bromated, and generally have a slightly higher protein content than used by competitive products, but there are many other good brands of flours out there. If a particular flour you have found is unbranded, then I would want to know what its protein content is, as well as any other details and specs for the flour that may be available because many unbranded flours can be of poorer quality than the branded flours. Also, most unbranded flours come in very large bags (usually 25-50 lbs.), so it is a good idea to know what you are getting since you will be living with that flour for quite a while.
To get a better feel for different flours, you might also take a look at the Pizza Glossary at the forum, at http://www.pizzamaking.com/pizza_glossary.html