I've been using Golden Tiger flour. It's hard to find info on it; BSM doesn't seem interested in putting information on their website. It makes a very clean-looking, smooth, stretchy dough, a little like 00 in appearance, but it seems to bake up about like bread flour. I'm not sure it blows up as big as I'd like. It's hard to tell, since I'm working in such a hurry and I can't slow down and make accurate observations.
I have no complaints at all about this stuff, but today I picked up a bag of Bouncer, purely because they sell it in smaller bags which are less aggravation to deal with. It's also cheaper than Golden Tiger. I'm wondering what, if anything, I should expect. I've read that the gluten content is very high, and the packaging says it's bromated.
For reference, I'm baking Sicilian pizza in a 500-degree convection oven, in cheap stainless quarter-sheet pans. The dough is just flour, salt, pepper, yeast, and water, but the outside is heavily oiled. I flop it out after 6 minutes and give it another minute on a stone, to crisp it up. No parbaking. I just slop the sauce and cheese on and go.