Norma,
I decided to stick with the 448gram dough ball weight so that I could compare the IDY numbers with the numbers for the Pepe's 2.0 version. In coming up with the IDY version, rather than using the rough 1:3 conversion of cake yeast to IDY, for the sake of accuracy I decided to use the more precise yeast conversion table as given at
http://www.theartisan.net/convert_yeast_two.htm to convert the amount of cake yeast that I used for the Pepe's 2.0 to IDY. All of the metrics for the IDY version, which is presented below and called Pepe's 3.0, are essentially the same as for Pepe's 2.0 except for the total amount of carbohydrates. The carbohydrate content of the IDY version is somewhat lower than for the Pepe's 2.0 cake yeast version because of the use of IDY, which has a lower carbohydrate value than cake yeast. However, the differences shouldn't be noticeable. The dough from a hydration standpoint and the handling qualities should be essentially the same as with Pepe's 2.0.
Pepe's Clone Dough Formulation, IDY Version (3.0)Better for Bread Flour (100%): Water (58.7%): IDY (0.876%): Salt (1.75%): Total (161.326%):
 277.7 g  9.8 oz  0.61 lbs 163.01 g  5.75 oz  0.36 lbs 2.43 g  0.09 oz  0.01 lbs  0.81 tsp  0.27 tbsp 4.86 g  0.17 oz  0.01 lbs  0.87 tsp  0.29 tbsp 448 g  15.8 oz  0.99 lbs  TF = N/A

Note: Dough is for a single, approximately 18" pizza; no bowl residue compensation
Since Pepe's 2.0 is also capable of making a roughly 18" pizza, for a KAAP version you should be able to use Pepe's 2.0 just as it is but substitute the King Arthur allpurpose flour for the Better for Bread flour.
The last Pepe's clone dough had a corresponding thickness factor value of (448/28.35)/(3.14159 x 9 x 9) = 0.0621. That is quite a low value. At some point you might want to up that value to something more representative of a NY street style pizza, possibly 0.075. Maybe your customers are viewing your Pepe's clone pizzas as being on the skimpy side, especially when compared with the preferment Lehmann pizzas with the larger rims and thicker crusts (larger thickness factor).
If there is a version or size that you would like to try that I have not already covered from a dough formulation standpoint, please let me know.
Peter