What is the problem with VWG to some though? Does it contribute that much flavor really? So much that is changes KABF completely?
When you get a chance, stick your nose in your container of VWG and give it a good sniff. The smell you're smelling (kind of a wet cardboard/dog food smell) is the taste you're adding to the dough.
Taste is a major issue with VWG, but lack of functionality is important as well. As I've explained elsewhere, gluten, like Humpty Dumpty, can't be broken up and then put back together. The process by which VWG is made damages the gluten irreparably. You can get a gumlike chewiness from it, but you don't get the kind of extensibility/oven spring that you get when the gluten is in it's native form.
I'm not sure where this information comes from, but KASL is far from the optimal choice for NY style. 14% protein flours, unless you go to great lengths not to activate the gluten, will almost always give you pizza that's a little bit too chewy. These flours are good for bagels, but not for pizza. While KABF leaves a lot to be desired compared to bromated flour, it's protein level is extremely suitable for NY style pizza.
Cory, it won't be easy, but Birmingham should have at least one flour distributor who's willing to sell to the public and that carries 13ish% protein bromated flour (Full Strength, Spring King, etc.). Do you belong to Sam's Club or know someone that does? They carry a bromated high gluten flour that works beautifully for NY style.