pierino is a trusted source on General Cooking and Tough Love.
You can certainly use all purpose flour for pizza dough. But the best is a high gluten flour.
I'm assuming this is a bread of some sort. In general, yes, all purpose flour will do in a pinch, but don't expect the best results that you could get for crumb and lift. It should still be edible, if that's what you mean.
Cynthia is a trusted source on Bread/Baking.
It drives me just a little bit wild when recipes written for home cooks call for bread flour or all-purpose flour, as though the two are interchangeable. They're not, they're just not. What are you making? If a bread, I'm sorry to be the bearer of bad tidings, but if you try to make it with all-purpose flour, you won't be happy with the results. AP flour simply does not contain enough protein (gluten) to both literally hold up a loaf of bread and allow you to slice it without it breaking. Here is some information about different baking flours that might help you:
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