It was all the experiments with the Lehmann NY style dough, starting in 2004 with limited practical experience under my belt, that taught me many of the technical, mathematical and scientific principles that later served me well for other styles. And all using my humble standard unmodified electric home oven, now around 22 years old. In that respect, I think I am in the company of a lot of other people similarly situated. They may well be the ones who have been frequenting this thread over the last several years to learn how to make a fairlly decent NY style pizza in their kitchen grade home ovens. To his credit, scott123 has ratcheted things up a lot by helping members overcome the shortcomings of home ovens by suggesting the use of steel baking plates rather than the stones and screens that I have used. That can turn a "fairly decent" NY style pizza into a much better one.
As for using the King Arthur bread flour (KABF) in lieu of the King Arthur Sir Lancelot flour (KASL), or its equivalent, that should work out fine. In fact, there are many people who actually prefer using the lower protein bread flour, like the KABF or something similar, for the NY style. I use the KABF because it is readily available in most supermarkets and because I could not go through a 50-lb bag of KASL fast enough before the bugs took over. Also, I did not want to pay the King Arthur prices and shipping fees for small bags of flour (3 pounds). If you go with the KABF, I would use a hydration value of 62%. Most professionals who make the NY style pizza, especially those who have to rely on low-cost labor and can't devote enough time to train them to work with higher hydration values, use around 57-58%. Those values are quite good for beginners to start with since the dough is not as extensible. With practice and experience, the hydration values can gradually be increased to as high as 64-65%.