Tom, the best flour for Californians looking to make NY style is Pendleton Power Flour. You'll most likely have to purchase it in 50# bags, though, and it could be hard to find a distributor that sells to the public.
That's the flour you ultimately want to get your hands on, though. Until then, there's nothing wrong with Better for Bread.
Flour is only about 10% of the equation. You can use non ideal flour and still end up with great pizza.
The oven setup, though, as I mentioned in your intro thread- that's critical. I would say oven setup is 80%. If you don't have the right stone, then you will never recreate the pizza of your youth.