Well, as far as PJ ballparks go, I don't think you can get closer than Peter's recipe. While keeping your eye out for a higher protein flour is a great idea for future bakes, I think it's worth staying true to Peter's recipe for at least one more shot and using the better for bread flour (BFB) without the VWG. BFB is 12% protein and KABF is 12.7%. Imo, that's not that drastic of a difference. To compensate, I would just toss a rest in the kneading process- maybe 4 minutes hand knead, rest for 30 minutes, then another 4 minutes.
Between ironing out the thickness factor issue and omitting the VWG, I think you'll be pleasantly surprised.
As far as convection vs. no convection, it really depends on how important even browning is to you. Convection will bake the top a bit faster, but, more importantly, it will brown it more evenly. As far as I know, Peter wasn't using convection, so if you want to stay true to his recipe, I would skip it. Bear in mind, that, in order to bake the top as quickly as the bottom without convection, you might need to either turn the oven up (after the pre-heat) or do some broiling.
Using the stone vs. a screen is not that big of a deal, as long as you match his bake time of 8-9 minutes. Since a pre-heated stone delivers more heat than a screen, you'll most likely want to work at a lower pre-heat temp than he did.