The "easily available" standard you set can be difficult to implement. Where I live in the Dallas Metroplex, "easily available" is tantamount to almost nothing. We don't have 6-in-1 tomatoes, Stanislaus tomatoes, Ugly tomatoes, or San Marzano tomatoes (the real ones, not the fake U.S. equivalents). The Muir Glens are available, but not all places locally carry them. Tomatoes are not indigenous to Texas, so trying to grow them when the temperature is over 90 degrees F a good part of the growing season is a most challenging exercise to say the least. The best I can do for fresh tomatoes is to go to the Dallas Farmers Market in season where some hardy East Texas farmers have risen to the challenge of dealing with the inhospitable Texas growing environment.
We also don't have Grande cheeses, Polly-O or any of the other high-quality pizza cheeses used by many of our members, and those that are available, such as fresh mozzarella and imported buffalo mozzarella cheeses, are not really readily available and come at a very steep price. The only processed whole-milk mozzarella cheese I have been able to find to date, after looking at every food store I have been in, is the WalMart store brand, and it is not comparable quality-wise to what I have been able to find outside of Texas.
Perhaps the best flour for pizza that is available at the retail level is the King Arthur bread flour but, even there, very few places in the Dallas Metroplex carry it. I was fortunate to be able to locate an inexpensive source of the King Arthur Sir Lancelot high-gluten flour, from a local distributor, but that came only after a long time searching. That was a crowning moment for me. But just about the only one.
I would say that "easily available" as far as flours is concerned means all-purpose flour where I live. That flour is fine for deep-dish doughs and for some cracker type and American style doughs, but I have found it wanting as far as the NY style is concerned. I know there will be some howls of protest, and I will concede that there are perhaps some of our members who have high-temperature ovens and can make a decent NY style using all-purpose flour, but I have never been able to use that flour with my standard home oven to achieve comparable results to using high-gluten flour. Bread flour can come reasonably close, and if used with vital wheat gluten, arguably come even closer. The closest I was able to come to a NY style result with all-purpose flour was a combination of all-purpose flour, vital wheat gluten, and dried dairy whey. It was good, but not as good IMHO as using high-gluten flour. One has to try high-gluten flour to understand what I am saying.
I guess what I am trying to say is that sometimes you don't have a choice but to hunt down the best ingredients. Otherwise, you end up with mediocrity.