Yeast for pizza doughs
Any good yeast that you bake bread with will do the job.  I have very good success with so-called quick rise or instant yeast, but any of the types will do.   Fresh is more difficult to keep on hand, as it doesn't last as long.

What you will need to adjust seasonally is how much yeast you use and/or how long you let the pizza proof before baking it.   The temperature at which you proof--which is often room temperature in the kitchen--will effect how long it takes the dough to rise.