The experiments I have done with the All Trumps, the bromated All Trumps, and the King Kaiser flour have given me a clue, just a clue of what I believe is happening. These are almost anecdotal experiments in that they are so small, and involve so few of the differing variables available to the pizza maker. Having said that, given that most of the experiments were baked in ovens at around the 540 to 550 mark, and given the very limited ways I used to mix the doughs, and given that the results of the experiments I have done on my own laminated cracker crusts have a bearing in my thinking about the New york style pizzas, I think that:
1) The bromated doughs and the ascorbic acid doughs are much stronger than the other doughs, and because of this, they seem to make a better pizza than the others as they age...(I'm talking about not manipulating the dough at all as it ages). As for my cracker crusts, the bromated doughs don't make a better crust..but they do make a crust the ages much, much better than other doughs. By using good dough management one can overcome the aging problem.
2) Again given the very limited experimental parameters I used, I can see no verifiable difference in the doughs containing bromates and those containing ascorbic acid.
3) Even though the aged bromated doughs are much better than the plain ones, one can even the playing field by reballing doughs, which I believe give a much better texture. Even the bromated doughs eventually are helped by reballing.