They sell Pendleton at our local Cash N Carry, and coincidentally, I bought a 50#bag of the Power High Gluten Flour and a 42# bag of their Special Pizza Blend on the way home from work yesterday. I made a 6# batch of cold fermented NY Style dough (15 oz balls) of each flour types last night, and baked 4 x 13-14" pies tonight. (I stumbled across the .pdf you linked to last night as well.)
The two different flours handled about the same, but the difference in the pizza was startling.
High Gluten produced a light, airy, but chewy texture. Special Pizza did not oven rise nearly as much, and yielded a thin, homogeneous, foldable, authentic crust.
One of the balls that I started working about 30 minutes out of the fridge was lumpy and unmanageable, and it stretched poorly an non-uniformly. That same batch, with an extra 15 minutes out of the fridge, stretched wonderfully to 14" and made a tremendous NY thin crust replica.
I highly recommend side by side experiments were only one variable is changed.