From what I have read, white flour kept at a temperature of 70-75 degrees F should keep for a year. I have so many flours that I am sure some of them are beyond a year. Yet, they seem to be OK. Flours tend to lose some moisture with age, but that can be easily compensated for by tweaking the amount of water you use. If you have freezer space, that will extend the flour's useful life. Because I have had problems here in Texas with flour weevils, when I took delivery of my 50-lb. bag of KASL, as a precaution I froze it in 5 to 10-lb. increments to kill any eggs of weevils that might be present in the flour. I then put a bay leaf in each bag. Once you get weevils they are hard to get rid of, and they will also take up residence and procreate in cereals, rice, etc. And they can eat their way in or out of paper or cardboard.
If you make a lot of pizzas, and especially NY style, you should have no problem using up the the KASL. I think you will be very happy with it.
If you complete the purchase of the KASL, you might want to go to the thread that deals with 50-lb. bags of KASL and post the source, price, etc., for the benefit of our other members who may live in your area.