I do like the Occident flour, but the jury is still out on what kind of flour I like best for a NY style of pizza. I did like the KASL flour very much and it did give me good oven spring. Steve (Ev) still uses the KASL for different pies he makes and he also gets good oven spring. You are right that the KASL flour shouldn't be mixed too much.
Norma, I know you're aware that I have a history of bias against KA, but, in recent years I've tried to shake that bias and look at things more objectively. I even now recommend KABF to people that can't track down commercial flour.
I've never had Detroit, I'm not 100% certain what Detroit style is even supposed to be, but I have seen countless Detroit style pies, and your Occident pie is in another universe when it comes to the quality of the crumb. Not only has no one ever come close to the quality of crumbs you're getting, I have a sneaking suspicion that no one ever will. It's that impressive. I guarantee you that, in a million years, you're not creating that quality of crumb with KASL. In addition, I've seen the tenderness and the bromate derived oven spring from Occident transfer to some of your NY bakes as well.
I know that you and Steve have a soft spot for KASL, but I think if you take a long look at the results you've gotten with Occident, you'll begin to see it's innate superiority in a wide range of pizza styles.
Just not bagels. For bagels, it's Sir Lancelot for the win