Scott which bromated flour do you suggest? I always thought most pizzerias in NYC use all trumps.
Most pizzerias in NYC do use All Trumps (or another 14% protein analog, such as balancer), but they also commonly ferment the dough for less than a day- and, these days, almost across the board, make pretty crummy pizza.
This was different 20 years ago, but, right now, New Haven pretty much blows the NY area out of the water- and a contributing factor is that, in NH, 13%ish flours have the market share.
These are the flours I recommend tracking down:
Pillsbury xxxx patent flour
King Midas Special
Perfect Diamond (I think this is 12.5%ish, but not sure)