I find it hard to believe that you would be bored with spelling out words. That my question generated so many responses leads me to conclude that your boredom cannot be blamed on my question but perhaps on the fact that you really have nothing to say but that void doesn't deter you from responding whenever you have the opportunity to do so.
I wonder what these forums would be like if the responders were to respond less frequently and when they did respond, the response would have enough substance that it would be deserving of complete sentences that would convey a complete thought process that would allow casual readers an opportunity to learn of your wisdom without having to search for the beginning of a thread.
As it is, your abbreviated comments are not sufficient to entice the reader to benefit from your knowledge, that is, if your knowledge actually exists.
In this particular instance, I am curious why King Arthur brand flour is so important to producing cracker crusts. Is this just a name dropping or is there something unique about the King Arthur flour? I am sure there is more than one grade or characteristic of that brand of flour. The fact that a blend was suggested and that the non-King Arthur portion of the blend was not particularly specified ( unless you consider all-purpose as being specific), leaves me with the feeling that the specifics of the flour are not really that important. Therefore the use of KABF was superfluous had it been written out, I would not have wasted everyone's time with the question.
First and foremost, this thread/conversation is going nowhere and not particularly pleasantly either—bad places for pizzamaking.com in particular. I have been reading and learning, posting and actively participating in this community for over 5 years—and unlike many other forums I have participated in (including various interests such as aquaria, other forms of home cooking, vintage sports cars, dogs, parrots, and professional companion animal grooming), pizzamaking.com has almost universally been a very friendly and upbeat and non-confrontive and supportive place that is very focused on what the topic of the site is—home pizza making of various styles with sharing of knowledge and techniques (often in extensive detail including photography). So I apologize if I went smart-ass on your comment about abbreviations. It just is so common here among the regulars; as well as being so uncommon around here to have negative criticisms concerning—well, almost anything. So, for me (and I invite all others), enough of this conversation with a critical edge and un-helpful slant...
So, regarding King Arthur flour: myself, and a lot of others, that bake regularly (pizzas, breads, muffins, popovers, etc..) really do notice a difference with better end results when using King Arthur flours, both in taste and in baking performance. Not that King Arthur flour products are always the best and most superlative choice. But for general all purpose baking, including home bread making—as well as high gluten pizza flour in my estimation—King Arthur flour products seem to many of us a cut above lots of others on the market. I still adore my winter wheat flour choice, Gold Medal's Better For Bread (in contrast to King Arthur's spring wheat bread flour); as well as Caputo's 00 choices for high heat bake Neapolitan style pizzas; however my experience with general home baking, and for high gluten NY style pizza making (I heartily have found that General Mill's All Trumps more bitter and more temperamental at temps over 600F), has put King Arthur flour products in a strong leading role for most of my home baking applications. However
, some home cooks-bakers and home pizza makers do not agree with me and others concerning King Arthur flour products, and consider King Arthur flour products over-rated and over-priced (I too have been annoyed to see the costs of King Arthur flour products rise by as much as 40% here on the west coast in the last few years).
When making pizza crusts in the cracker style, high gluten flours are really a big help in obtaining a crunchy, crispy texture. The higher protein (wheat gluten) has more gluten bonds and these more numerous bonds makes for a crisp texture as the post bake solidified bonds snap as you bite into the crust. Literally more like a cracker, in these pizza styles that rely less on yeast activity/rising (whereas when yeast fermentation plays a bigger role in more traditional doughs like New York and Neo New York styles, higher gluten provides both crunch and an overall chewy texture due to the much more numerous gluten bonds you have to chew through). I have tried General Mill's All Trumps flours (bromated and bleached and unbromated and unbleached), and found what I considered a significant difference from King Arthur's high gluten flour choice, Sir Lancelot. General Mill's All Trumps to me had less taste and flavor (even bitter at it's worst), and browned (burned even) to a much higher degree for me when using the same recipes and baking environments and baking temperatures as the King Arthur Sir Lancelot flour.