pbspelly, let me just toss in a few cents here. Many of our members are much better scientists than I and can explain the science behind the art much better. Myself, I just try it and make up my own mind whether something will work or not.
"High temps" or a 2-3 minute bake is a bit subjective depending on who you talk to, but I have documented in several places on the forum using BF, HG, and blends with 00 flour at high temps (725-750+). In a nutshell, 00 works better at higher temps and malted flours work better at lower temps...BUT it doesn't mean they can't be used outside of their recommended temp ranges.
I've had great success blending 60-75% 00 flour with the remainder HG flour and baking at 750F in the wfo and LBE for around 2.5-3-4-5 minute bakes.
I have tried BF and HG at 825F a few times with so so results.
When I was with a group of guys at Vesta Pizza, Frank the owner baked up one of his pies at around 825F without it burning. I believe his dough is 75-80% All Trumps HG flour.
Here is another example. Member Doodney is baking in a WFO at temps of 825-875F using Shepherd's Grain flour (a malted flour). Look at reply 185-191. Yes charred but I wouldn't call his pizzas burnt. http://www.pizzamaking.com/forum/index.php/topic,10826.msg149880.html#msg149880
And I know you didn't ask, but you will read many post saying that 00 can't be baked at lower temps or it will get tough. That's not true either. Difara's mix, I believe is 75% 00 flour and 25% ATs? and he bakes his pies 7 minutes or so?
Here's a few NY style pies...caputo 00 flour, water, salt, and starter. Baked around 4 min in the wfo. Look at the soft and airy crumb. Bites through easily without much chew. Anyways, not to get too far off topic here. Just saying...things can be done, but yes 00 is more appropriately used at high temps but also makes for great lower temp NY pizza.
The reason any crust toughens up significantly after cooling is due to mismanagement of gluten development or overdevelopment. Too much strength in the dough, ie too much mixing and messing with the dough.
Hope that helps,