Tony, when it comes to choosing flour, what's 'best' is relative. First of all, flour in the U.S. is a massive business. There's a few huge players such as ConAgra, Cargill and General Mills, and smaller ones such as Bay State Milling. Each company has their highest protein 14ish percent bleached bromated flour. Imo, these are all pretty comparable. All Trumps (GM) seems to have the most brand recognition/market share when it comes to NY pizzerias, but I don't think AT is inherently better than it's other 14% bleached bromated (b/b) brethren such as Kyrol and Bouncer.
Once you start looking at 14% b/b as a class rather than a single product, 'best' then becomes a question of specific styles. For a puffy high volume high heat high water NY style pizza, then, yes, 14% b/b is definitely both one of the more popular as well as, imo, better choices. When you walk into a restaurant supply store in the NY metro area, pretty much all the pizza flours are 14% b/b. Slightly lower protein b/b flour (12.6 and up) can make phenomenal NY pizza as well.
I'm no expert on American style, but the pizza in this thread seems to benefit from a denser breadier crumb. When you're talking dense chewy crumbs, KA is king. I think if you really want to produce a dense crumb from AT, you could, but I think KA (BF or SL) seems to lend itself to this trait far more easier. So, if you want to make this pizza, in this thread, then I'd stick to KA. If you're striving for NY style, though, then 14% b/b is the way to go.