Z3r01, unlike many members of this forum, you seem to be blessed with an abundant selection of commercial flours.
All Trumps has had the NY area market share for at least a decade, but there are notable exceptions, and, unless you blend it with weaker flours, it has a strong propensity to get too chewy with extended cold fermentation (and you're definitely going to want to cold ferment).
Member Jackie Tran (Chau) has made some stunning pizzas with Sam's bakers and chefs high gluten flour, but, as far as judging the flour by itself, I'm not sure it's the best flour you can get for NY. I generally point people towards Sam's if they don't have access to commercial flours.
The ideal flour for NY style is bromated 12.7% to 13.2% protein flour. This includes
Pillsbury xxxx patent flour
King Midas Special
Perfect Diamond (I think this is 12.5%ish, but not sure)
These are all very similar flours, put out by competing companies. I have faith in all of them, although, if I had my choice, I'd probably reach for Spring King first. Spring King is Cargill, though, and I don't see that on your list. Full Strength is General Mills and Occident is Conagra, so you should have no trouble finding those. I would start with Full Strength and then, when that's used up, try a bag of Occident and see how the two compare in your formulation.
Make sure the flour you get is bromated and bleached, as most of these flours have unbromated and/or unbleached versions.