Help me decide on flour choice for NY style

[pizza Doug]

Looking for flour recommendations for NY style.  I'll be using a KA mixer or bread machine dough setting and IDY.

Available options so far:
1.  Kyrol Hi-g
2.  PFM Hi-g
3.  PFM Mondako
4.  KASL (my least favorite due shipping cost since I can't source locally in So California).

Thanks!

[scott123]

Doug, if the Kyrol is bromated, use that. If it isn't, I'd go with the Mondako.

14%ish protein flours (Kyrol, Power Flour, KASL) tend to be a bit unforgiving when it comes to avoiding toughness/excessive chewiness.  As you go a bit lower protein (Mondako), you can still get good oven spring will having to take fewer steps to avoid a tough crust.