What makes pizza flour different from normal flour?
Of course, you can make a stretchy dough from almost any flour, but stretchy isn't necessarily the only characteristic you are looking for.  Firstly, which style of pizza are you making? The next question you want to ask yourself is what final result you are looking for.  Then, see which ingredients, tools, and techniques are available to achieve (or get close to) those results.  You will not be able to convert AP into some other type of flour, but there is often the opportunity for mail order for specialized ingredients. Additionally, Serious Eats did a comparison of flours in pizza dough.  It might be instructive to have a look.  To troubleshoot the dough you are making, search this site.  If you don't find help, create a new question with your recipe and process.