I used bread flour. I need to order some 00 flour online. The bread flour worked really well. Cold-fermented the dough for 24 hours in the fridge. Did wonders for the dough flavor.
Before I buy/use 00, I'm going to experiment with an 80-/20 mixture of bread flour and all purpose flour. Last week, I did a 50/50 mix and it was a sticky mess. I did a room temp rise and the dough tasted "yeasty."
Gonna give the 80/20 experiment a whirl and do the cold ferment again.
The pure bread flour experiment resulted in a nice textured dough that was flexible and durable. Browned BEAUTIFULLY in the oven. But it was a tad stiff. I'm looking for that perfect NYC style "floppiness."