There are differences of opinion on the use of bromated and unbromated flours for the NY style of pizza. However, I would say that most of the pizza operators who specialize in that style in the NYC and surrounding areas use bromated flours. And, according to General Mills, the most popular brand of flour for the NY style is the All Trumps flour. That said, there are some members who are expert on that style, including scott123, who prefer using flours (bromated) with protein contents less than the All Trumps, which logs in at a protein content of 14.2%. Unfortunately, PennMac does not offer such flours. If authenticity is your objective, and your choices are between the bromated and unbromated forms of the all Trumps, then your choice would be the bromated form.