James, although I have no direct experience with Mondako, I worship at the altar of bromated 12.7%ish (medium high gluten) flour. You get that little bit of chewiness, but not so much that it's tough and all the oven spring is there. You also get a large kneading window- you can knead it a little too long and not have to worry about toughness.
Pendleton is a solid company and I've seen what Power flour can do, so, based upon Pendleton's merits and my love for 12.7%ish flour (and your lack of access to bromate), I'm 99% certain that, for a Californian looking to make the best possible NY style pie, Mondako is it.
Luigi's (100% power flour) looks pretty good, and I'm not hearing any complaints about toughness, so 13% protein power flour isn't horrible, but I think Mondako is the better choice- or maybe a Mondako/Power blend. But I would start with 100% Mondako and go from there.
Edit: Sorry, my numbers were off on Power and Mondako. Power, at 13% protein, is my recommendation for NY style for Californians. Go with the Power Flour.
I can't speak for TPPJ, but Luigi's has sugar. I would start with 1% and then experiment with as much as 2%.
I'm at .5% IDY with my own medium high gluten flour (Spring King) on a 48 hour ferment and 62% hydration, but my yeast is a little old, so you might want to start with .4% and go from there. If room temp (flour temp) is a little warm for you (80 or higher), then you might go down even further to .3%. Yeast always takes a little trial and error. Be conservative and if you undershoot it, leave the dough out at room temp a little longer prior to baking.