Shaun, for NY style pizzerias, bleached bromated flour tends to be the flour of choice, because it gives you the best oven spring with the least amount of fussing. 14% protein flours, such as All Trumps, are quite popular, but you do find some places using lower protein (12.5% to 13%) bromated flours such as Full Strength and Spring King. I'm a fan of lower protein flour, as 14% protein flours tend to be a bit unforgiving and produce tough crusts without careful treatment.
Unless you live in Northern Florida, you should have access to a Gordon Food Service. GFS sells bromated Bouncer flour, an All Trumps analog, along with their bromated house brand, Primo Gusto. Both should serve you better than paying shipping charges for All Trumps.
While NY style doesn't have the same heat requirements as Neapolitan, in order to do it justice, you need to have a sufficient oven setup for relatively fast bake times- less than 5 minutes. In order to do this with a home oven, it takes the right stone. Good flour helps, but it's pretty inconsequential compared to the impact of a short bake time. The bake time, above all else, defines great NY style pizza.