Dale,
Based on your stated requirements, I came up with a basic Lehmann dough formulation and modified it to reflect the use of vital wheat gluten. The starting formulation I decided upon is the following, as produced by using the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html: Flour (100%): Water (63%): IDY (0.75%): Salt (1.75%): Olive Oil (1%): Total (166.5%):
 364.86 g  12.87 oz  0.8 lbs 229.86 g  8.11 oz  0.51 lbs 2.74 g  0.1 oz  0.01 lbs  0.91 tsp  0.3 tbsp 6.39 g  0.23 oz  0.01 lbs  1.14 tsp  0.38 tbsp 3.65 g  0.13 oz  0.01 lbs  0.81 tsp  0.27 tbsp 607.49 g  21.43 oz  1.34 lbs  TF = 0.106575

Note: Nominal thickness factor is 0.105; bowl residue compensation is 1.5% (which increases the nominal thickness factor to 0.106575)
For purposes of using the dough calculating tool to create the above formulation, I used a thickness factor of 0.105, which is a typical value that I often use for the basic Lehmann NY style pizza. I also used a bowl residue factor of 1.5% in the tool to compensate for minor dough losses in the bowl. If you decide at any time that you would rather use only the King Arthur bread flour, that is, without replacing part of it with vital wheat gluten, you would use the above formulation exactly as stated. However, to use vital wheat gluten in that formulation, it is necessary to modify it.
In order to modify the above formulation, I first determined how to apportion the 364.86 grams of total flour between the King Arthur bread flour and the Hodgson Mill brand of vital wheat gluten. In doing this, I targeted a final protein content of 14.2%, which is the protein content of the King Arthur Sir Lancelot highgluten flour. By comparison, the KA bread flour has a protein content of 12.7%. Using November’s convenient Mixed Mass Percentage Calculator at
http://foodsim.toastguard.com/, and selecting the King Arthur bread flour and the Hodgson Mill vital wheat gluten in the pull down menus, and entering the appropriate values in the empty boxes (Mass and %), I established that we would need about 354.71 grams of King Arthur bread flour (Mass A) and 10.15 grams of vital wheat gluten (Mass B) so that the final protein content of the combined mix is 14.2%. If you add 354.71 grams and 10.51 grams, you will see that the total is 364.86 grams. For your information, 10.51 grams of Hodgson Mill vital wheat gluten comes to a bit over a tablespoon.
Whenever vital wheat gluten is added to another flour, the usual recommendation is to add an additional amount of water to the formulation water to compensate for the dryness of the vital wheat gluten. That amount of water is about 1 ½ the weight of the vital wheat gluten, or 15.23 grams in our case.
I used the expanded dough calculating tool and made the necessary adjustments to the baker’s percents to produce the final dough formulation as follows:
Flour (100%): Water (69.0968%): IDY (0.77146%): Salt (1.8009%): Olive Oil (1.02862%): Vital Wheat Gluten (2.86259%): Total (175.56037%):
 354.7 g  12.51 oz  0.78 lbs 245.09 g  8.65 oz  0.54 lbs 2.74 g  0.1 oz  0.01 lbs  0.91 tsp  0.3 tbsp 6.39 g  0.23 oz  0.01 lbs  1.14 tsp  0.38 tbsp 3.65 g  0.13 oz  0.01 lbs  0.81 tsp  0.27 tbsp 10.15 g  0.36 oz  0.02 lbs  3.09 tsp  1.03 tbsp 622.72 g  21.97 oz  1.37 lbs  TF = N/A

Note: The flour is King Arthur bread flour; the vital wheat gluten is the Hodgson Mill brand.
You shouldn’t be alarmed by the high hydration number in the above formulation. Because of the way the dough calculating tool was designed, all baker’s percents are stated with respect to the flour (not the flour and vital wheat gluten combined). So, I adjusted all of the numbers to work with the tool. Also, you will note that because of the abovementioned changes, the final dough weight is about a halfounce greater than the weight given in the first dough formulation presented above. I wouldn’t worry about that small an amount but if you’d like you can weigh the final dough ball and trim it if it weighs more than 21.11 ounces, which is the dough ball weight that corresponds to the thickness factor of 0.105 (3.14159 x 8 x 8 x 0.105 = 21.11)
You didn’t indicate whether you have a scale to weigh out the King Arthur bread flour. If you do not have a scale, let me know and I will show you how to convert the weight of that flour (354.7 grams), and the weight of the water as well, to volume measurements.
To prepare the dough using the final dough formulation with your KitchenAid stand mixer, I suggest that you use the methods I described starting at about the middle of Reply 8 at
http://www.pizzamaking.com/forum/index.php/topic,2223.msg19563.html#msg19563. Just be sure to add the vital wheat gluten to the King Arthur bread flour. If you add it to the wet ingredients, it will pill up and make a mess. If you haven’t read the above thread before, it contains a lot of useful tips for the beginning pizza maker.
As a final note, you will see that I included a rather high percent of IDY in the dough formulation to turbo charge the dough, even though I have made many Lehmann doughs (including many using vital wheat gluten) using much less IDY (usually 0.25%). If need be, we can alter the amount of yeast in the formulation if it turns out to be too much (or too littlewhich would be a surprise).
Peter