Although there are a few high-gluten flours that are unbromated, such as the King Arthur Sir Lancelot high-gluten flour and some Pendleton high-gluten flours, most high-gluten flours are bromated. If your objective is to simulate the Squisito NY style pizzas, you will perhaps have to go with a bromated high-gluten flour. As an alternative, you can also go with a bromated bread flour. In fact, many people prefer using bread flour rather than high-gluten flour. So, in that respect, your KABF, although unbromated, is at least in the ballpark from a protein standpoint.
As far as ovens and bake times are concerned, there are many possible arrangements and configurations. My oven is a standard builder's grade Whirpool electric oven that is now over 21 years old. I can position a bottom rack in my oven so that a stone on that rack is 3" from the lower heating coil. I have a 14" x 16" x 5/8" (with feet) Cordierite stone. With that stone on the bottom rack, it takes about an hour for the stone to reach a temperature of over 500 degrees F. I actually want the stone temperature to be around 500 degrees F, so I will usually periodically test the stone temperature with my infrared thermometer. Lately, with Texas temperatures in the 90-100 degrees F range, I have been heating my stone for about 45 minutes. It won't be long now before I will not be baking pizzas at all. A basic Lehmann NY style pizza baked on my Cordierite stone, with modest amounts of cheeses and toppings, will take about 6 minutes for the bottom of the pizza to have the proper coloration. I then check the top of the pizza to see if it is done. If not, I typically lift the pizza off of the stone with my metal peel and move it to a higher oven rack position. In my oven, I can place a rack that is 6" below the top electric coil. I leave the pizza on that rack for about one minute--sometimes a bit more or a bit less. In my oven, there is plenty of heat at the top of my ovens so I do not have to turn on the broiler. Once the top crust and the cheese are of the desired color, I remove the pizza from the oven. So, a total bake time of about 6-7 minutes is quite normal in my oven. Of course, there are many other ways of baking the Lehmann NY style pizza. To get a more authentic NY style pizza, some people have gone to using steel plates on which to bake their pizzas, and some bake their pizzas entirely at the top part of the oven, in conjunction with the broiler, and whether using a stone or metal plate.
As far as crust thickness is concerned, you might want to use the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
and enter a thickness factor of around 0.085 to start, for whatever pizza size that you want to make with your 15" stone. I would personally go with a 14" size with a 15" stone to make it easier to load the unbaked pizza onto that size stone without going over the edge of the stone. With a few experiments, you will be able to zero in on a crust thickness factor to use to give you the final crust thickness that is most to your liking. You shouldn't expect to exactly replicate the Squizito pizzas, but you should still get pizzas that you will enjoy. To get closer to the Squisito pizzas from a style standpoint, you would have to take other measures as mentioned above.