Pete-zza is THE MAN when it comes to detailed pizza making instructions.
My two-cents worth on the flour conversation:
I like KA flours as well, but I've grown just as fond of All Trumps HG flour for NY Style pies. I use KA bread flour for making American style, only.
All Trumps, as well as Caputo 00, can be had in 5 and 50 lb sacks on Penn Mac's website. Though I don't use them much anymore (I got a "hook-up" with a food distributor) I like Penn Mac, because they cater to us home-based, pizza making, pizza-aholics. http://www.pennmac.com/page/27
Though they carry about everything you need to make awesome pizza, I'm very fond of them for the types of pepperoni and cheese they stock (East Coast Blend, and Margherita pepperoni & two types of Ezzo pepperoni) and quantities you can buy (restaurant size).
I know that's allot of food, but it freezes well (sauce too). And no, the cheese isn't quite as good as not being frozen, but it's so close I dare you to do a taste test (I did). My guess is the average person cant' tell the difference.
Hope the info helps someone out there.