It won't be necessary to retrieve the printout of the Lehmann one-day dough. From what you have said, it does not appear that the dough you have been testing with the Occident flour is a lot different from the Lehmann one-day dough. Maybe it is the KASL or the Kyrol flour and/or the increased amount of salt (Kosher) that is giving you the flavor that you prefer. Both of those flours have more protein, and more protein means more taste (and color as well).
One thought that occurred to me, however, is to consider using some semolina flour. That is not something that the early NYC pizza makers might have used, based solely on what I have read, but I found that semolina flour is a nice addition to a dough. I discovered that when I was making clones of the Papa Gino's pizzas as sold in the Northeast part of the country. The idea came from a former Papa Gino's worker who said that she thought that Papa Gino's was using semolina as part of a flour blend (it later turned out that PG was using bleached and bromated Spring King Spring Patent flour, and no semolina). In my case, I used 15% semolina and 85% King Arthur bread flour. I described my results at Reply 79 at http://www.pizzamaking.com/forum/index.php/topic,8167.msg71404.html#msg71404
. One of the nice side benefits of that blend is that the leftover PG clone slices reheated beautifully, as I so noted at Reply 92 at http://www.pizzamaking.com/forum/index.php/topic,8167.msg71635.html#msg71635
Another possible change for you to consider, whether you decide to use semolina or not, or whether you decide to switch to the KASL or Kyrol or not, is to reduce the amount of yeast and let the dough rest for about an hour or so before refrigerating. That should give the dough more fermentation byproducts that contribute to crust flavor. Using a longer temper time, if that is doable, would have a similar effect.