Plain flour is fine for using as bench flour. The trick is not to get too much bench flour on the dough ball before opening it. If there is too much bench flour left on the skin, there can be dry uncooked flour underneath the baked pizza. Usually I drop my dough ball in a container with flour, then also put a little flour on the bench before opening the dough ball.
You can also use corn meal or semolina. Either can also burn if too much is left on the bottom pizza skin.
If you are using higher hydration doughs, it can become tricky what to do.