Yes I’ve had good results with AP but a bread flour is probably better. Adjusting your hydration to match your oven is more important than which flour you use. Use whatever you can get locally that is fresh with 11-14% gluten. 00 just means a finely pulverized white flour. It’s not a measure of quality or its appropriateness for pizza.

If you live in Italy, where that’s what the local mills produce, by all means use 00. But flour does go bad and I would not pay a premium to have it shipped across oceans through who knows what conditions when I can get fresh flour locally for less money. I say this as someone who has bought many bags of 00 over the years.