Hi nice to see more Aussies here
I'm no expert! Just to get that out of the way
BUT I spent months researching bread flours for our shop and then in walked our new (long story but my original business partner was another chef and we fell out) pizza chef, with 18 years experience cooking Neapolitan style pizzas, and he said our flour was too strong.
Back to the drawing board and looking for a non bread flour that is organic (I have organic as a firm spec). We found one and it is working very well. Millers Organic Plain Flour, from Byford Mills. Around AUD $0.95 Per kilo. When we can't get that we just use Weston's Superb Bakers Flour and adjust the proportions a little.
It seems to me from reading a lot of threads today that it all depends on the crust style, method of stretching and then cooking to decide which flour is best for you.
Because we use a hot wood fired oven we like a soft, light, thin crust that cooks right through very quickly in high temperatures so a fine soft flour is most suitable. If I cook the same dough in our home oven it goes tough and chewy because of the high water ratio and longer cooking time.
Doughs ain't doughs