How do I pick out the flour for commercial pizza making?

[KingWing]

So far, there is a toss up on the oven I'm looking to purchase. I'm trying to decide if It's best to use a deck oven or a Midleby Marshal conveyor oven. I'm interested in "Quality" for my pizza and functionality for the oven. I have little experience if any with pizza making and everything that comes with it so I currently have no interest in brick ovens. I have been reading alot about Molina Caputo 00 flour vs a flour which is higher is gluten. Which of the 2 is best for the ovens I plan to use of the two I mentioned? Can I make gourmet style pizza using Caputo 00 flour or do I need a higher protein? How will it differ in flavor, texture, color and spring from a HG flour? I also read that Papa Johns get their flour from Kansas somewhere...I like their dough....does anyone know what type of flour they use and where in Kansas would a consumer purchase flour for commercial pizza making? I very much appreciate anyone's input.

[BrickStoneOven]

I also read that Papa Johns get their flour from Kansas somewhere...I like their dough....

 

[jeff v]

I'm not trying to be rude, snarky, or any of those things and this is just my opinion...

Please wait 2-3 more months before opening...unless you have lots of extra dough (the green kind).

Between the oven, flour and cheese questions along with your dough formula you have a ways to go before you're ready to make commercial pizza IMO. That is not even considering the actual running of the business. I have experienced firsthand the impact of starting a business (not food related) on the fly. While it didn't outright fail, the impact of not giving the extra time upfront put a tremendous burden on the business financially and cost tons of extra time and  work in the long run.

Best Wishes,

Jeff