The KA bread flour has 12.7% protein. By comparison, the KA Sir Lancelot high-gluten flour has 14.2%. I have used the KA bread flour for NY style pizza and got good results, although not as good as the KASL in my opinion. The last few times I used the KA bread flour, I added some vital wheat gluten, and also got good results. But I haven't done a side-by-side test to determine the differences.
The best thing about the KA bread flour is that it is widely available in food stores, especially if you live near a major metropolitan area.