scott and Marco,
I don't mean to be argumentative on this point or to derail the direction of this thread, but I think a case can be made either way and, in reality, maybe Chris Bianco's style is a fusion of the two styles, with influences from both the Bronx and Naples. Chris may use flours similar to the "elite" NY pizzerias, but he uses a wood-fired oven rather than a coal-fired oven, and his toppings and their quality and purity are more emblematic of the Neapolitan style, which is not surprising given that Chris spent time in Naples honing his craft. I realize that Peter Reinhart is not the last word on this subject, but in his book American Pie he does not lump Chris Bianco's work in with the NY elite (or New Haven) pizzerias or other NY pizzerias. He treats Chris' work as more Neapolitan and, in fact, Chris' Rosa pizza is included in the "Napoletana Style Pizzas" section of Reinhart's book, at page 186. Reinhart's own recipe for "Napoletana Pizza Dough", at page 107, calls for all-purpose flour, rather than 00 flour, and his notes at page 109 suggest the possible use of bread flour and high-gluten flour. In a similar vein, Pamela Sheldon Johns, in her book Pizza Napoletana!, presents a "Classic Pizza Dough DOC" dough recipe at page 89 that calls for a combination of all-purpose flour and pastry flour rather than 00 flour. Both Reinhart and Ms. Johns were well aware of 00 flours when they wrote their books.