FeCheF, being in Pennsylvania, the Commander flour you have access to is most likely bromated, as pizzerias on the East Coast generally won't use unbromated flour, and, because no-one uses it, it's very difficult to buy. Look at the ingredients on the bag- it will list 'potassium bromate.'
From looking at your previous posts, it looks like NY style pizza is your primary focus. Quite a few NY pizzerias use All Trumps, which happens to be 14% protein, but, in my experience, 14% flours, unless you severely underknead them, produce an end product that's a bit too chewy- at least the cold fermented doughs popular in this forum end up chewy. It's quite possible that typical NY places don't end up with chewy pizza with 14% flour because of the traditional shorter fermentation times.
If you are going to overnight cold ferment, then I highly recommend avoiding either a 14% flour or a 14% equivalent blend. Unless your goal is something really chewy. If chewy is your thing, then go with the gigantic. Otherwise, for NY style, I don't think you can do better than commander. Regardless of which you go with, it's critical that you stop using VWG. VWG tastes horrible, doesn't provide much oven spring, and is only suitable for those parts of the world where bread flour can't be found.