ABC, I can't say that I want you to run out to buy all trumps and throw away all your KASL. If there is anything I have learned from my pizza adventures it is that two batches of excellent dough do not mean a thing. I might have just been having really good luck for other reasons.
I also have to add that I am definitely able to make excellent NY style pies with the KASL, and often times the crusts are not bagel like at all. I think I have mentioned it before but try one or all of the following- a wetter dough, less kneading, and longer proofing with the KASL. That may get you closer to what you are looking for. It could be that the bromate that is added to the all trumps I tried does make the dough a little more puffy and manageable (pete-zza is that what bromate does?). Still, remember that bromate is thought to possibly be carcinogenic, and I would prefer to spend some time perfecting my mixing/proofing etc. to get a superior product out of the KASL than just using the bromated all trumps.
The next quest will definitely be to get some non bromated all trumps and compare.
This weekend I made 550 degree pizzas in a normal home oven with a 50/50 blend of KASL and General Mills Full Strength flour. The Full Strength is similar to All trumps, but with less protein. My friends and family said that it was not only the best (normal oven temp) pizza I have ever made, but everyone but my wife said that it was the best pizza they have ever eaten. Now that makes you feel good! The crust was crispy, but melted in your mouth in the middle. These pies actually made me second guess my belief that a high temp oven is a necessity for the ultimate crust. It was an unusual recipe that I was trying out, and I plan to keep experimenting with that one and eventually reporting the recipe to the forum. This dough was very wet, and also was taken to the extremes of fermentation. I think that if I had let the dough go another hour it would have been impossible to shake off of the peel. It was fermented for 8 hours at room temp, then in the fridge for 24 hours.
Luckily right before we were about to finish off the last pie I thought to snap a few photos. I will include a pic of the crumb from both sides of the slices.