I'm kind of glad the subject of flours has come up again because I think it is timely in light of pizzanyc's recent trials and tribulations with the Caputo 00 flour. I know from what you have written at your website that you acknowledge differences in flours but place process over types of flour based on your personal experience with the Patsy's style. But, what I have often wondered, and it came up again when I recently reread the material on flours at your website, is whether the reason why the flour differences are not as pronounced in your Patsy's crusts is because the crusts are so much thinner than other types of crusts. For example, when I make say, a Lehmann crust using different flours, I can tell the differences quite easily. They aren't as noticeable between high-gluten and bread flour, but certainly so when all-purpose flour is used. The differences are both flavor and texture. I have never made the Lehmann dough using 00 flour but I know that I would be able to tell the difference, again because of flavor and texture and also because of my long experience with 00 flours. Without doing a lot of tests using lot thinner crusts I can't say that the differences would be less pronounced, but it seems to me that the differences would be more subtle with much thinner crusts. Even then, I suspect that I would have a favorite flour, maybe based on flavor rather than texture, just as you seem to prefer the KA bread flour or KA bread flour blends for your Patsy's crusts.
It also occurs to me that when very thin crusts are used, the sauce, cheeses and toppings are more likely to come to the fore, and especially so when they are of the extraordinarily high level of quality that you work so hard to achieve. In a way, it is somewhat like what Dom DeMarco does with his pizzas except that I know that your crusts will be superior to his crusts, which are based on only1-2 hours of dough fermentation. Your sauces and cheeses may even be better than his and take attention away from the crusts. Not entirely, of course.
I might add that, for me, cost and availability are not issues in flour selection because I can get the KASL or All Trumps cheaply from a local distributor, and for not much more than the cost of all-purpose flour. I normally use the high-gluten flours because that is what many operators use to make a standard NY street style, and that was the flour that was selected for use in the original Lehmann dough formulation which I have spent so much time with, just as you have with the Patsy's dough formulation.
Do you have any thoughts on my "thesis"?