High-gluten vs. "regular" flour

Greetings from NYC,

I have a question regarding high-gluten flour vs, “regular” flour.

I have been in the pizzeria business for 20+ years. I have always used HG flour in the past, but have been working for several years at an establishment that uses “regular” pizza flour, and am in the process of trying to improve their dough. I have been reading past post regarding this and have noticed that Tom Lehmann has made the comment several times that when using “regular” flour, it is better to be used within a shorter frame of 24-48 hours as opposed to longer times.

I was hoping for some further insight into the reasoning for this recommendation and why “regular” flour may not hold up as well as HG over longer periods.