What 00, 0 and 1 mean
Italian flour types describe refinement. Type 00 is more refined, while type 1 retains more of the grain. The type alone does not tell you how strong a flour is: two type 00 flours may behave differently. The AVPN specification allows type 00 and 0 for traditional Neapolitan pizza.
The Lab suggests type 00 for Neapolitan pizza and type 0 for other styles. You can change this suggestion.
Strength and protein
Proteins help form the gluten network that holds fermentation gas and gives dough structure. Stronger flour can help with longer or wetter doughs, but high strength is not automatically better for every pizza. If the mill gives a W value, consider it alongside your process, time and temperature.
When you change flour or brand, note it in your recipe and compare the result in your Diary before adjusting other settings.
Adjust water by observing
Hydration is the weight of water divided by the weight of flour. At 65%, 1 kg of flour uses 650 g of water. Different flours absorb water differently; temperature, mixing and rest also affect how dough feels. Wetter dough needs more care and is not inherently better.
Start with the style preset. Change hydration a few percentage points at a time and note whether the dough handles better.