I know that a sheeter will "work" but the question is what kind of skin and finished crust will you get? You could open up the skin part way with the sheeter and stretch it out by hand the rest of the way to the final desired size, which is a common recommendation from Tom Lehmann, or you could let the skin proof for about an hour to let it rise again to regain the volume that was lost because the dough was run through the sheeter. A few years ago, we had a member, Tim Wurtz, also a pizza operator, who used a sheeter to form skins. He was using a Big Dave Ostrander dough formulation ("Old Faithful") that I would best describe as a "medium thickness" NY style. When I saw the photo of Tim's pizza at Reply 10 at http://www.pizzamaking.com/forum/index.php/topic,3066.msg26131.html#msg26131,
I gently suggested that he might want to try shaping the skins out by hand. As you will see in the succeeding posts, he stopped using the sheeter and had his workers slap out the skins by hand. You can see a photo of a pizza slice made without the sheeter at Reply 13 at http://www.pizzamaking.com/forum/index.php/topic,3066.msg26153.html#msg26153.
If you read more of the thread, you will see that Tim still had some problems but, between Tom and me, we were able to resolve the remaining issues that Tim had with his dough.
With respect to the All Trumps flour, yes, there are a few forms of it. You might want to look at http://www.gmflour.com/gmflour/flour.aspx?type=Espring,
where you can get additional details on the AT flours available from General Mills. You can see some of the specs on the King Arthur Sir Gallahad, Sir Lancelot and Special flours at http://www.kingarthurflour.com/professional/BFS-Specs-Customer-Copy.pdf.
However, only the Sir Lancelot flour is equivalent protein/gluten-wise to the All Trumps and Kyrol flours. The Kyrol flour is a ConAgra flour (http://www.conagramills.com/our_products/bakery_flours.jsp
). If Tom responds to your post at the PMQ Think Tank, he may suggest flours that are a bit lower in protein/gluten than the flours mentioned above, consistent with the protein range (13.5-14%+) given for his NY style dough formulation at http://www.pmq.com/tt2/recipe/view/id_151/title_New-York-Style-Pizza/.
Some of our members actually prefer using lower protein/gluten flours, specifically, bread flours, to high-gluten flours for the NY style. But, if you are not selling whole pizzas for your customers to take home with them, or delivering whole pizzas to customers, I would say that the high-gluten flours may be your best option for a slices-only operation.
EDIT (3/22/13): For the updated link to the PMQ recipe, see http://www.pmq.com/Recipe-Bank/index.php/name/New-York-Style-Pizza/record/57724/
EDIT (4/15/14): For the most recent links to the GM All Trumps flours, see http://www.professionalbakingsolutions.com/search-results?search=all trumps