Ok, I put this flour through its paces and it is excellent. I have only been using it at 600 degrees, so no super high temp experiments, but I actually preferred it to Harvest king which was my control. The flavor is better, and the texture is a bit more "New York". I used both room temperature and fridge fermented proofing methods with the same end results. I did the experiment a few times trying to take them both to the same level of gluten development with the same proofing regimen, so I think it is a valid assessment.
I did find some people who say that while bromate is really bad for you, bleaching is also bad (but not nearly as much so). I would read up on bleaching before you buy this flour, but other than that it is a good deal for sure. I have noticed that it takes quite a bit less time to mix than other comparable flours, so don't worry if it seems to be getting to the proper gluten development in a hurry.
Not a big fan of the San Marzano tomatoes at my Costco, Nina I think?.