The KAAP is a higher protein all-purpose flour than most competing brands and may work with the hydration values I posted but, to be on the safe side, I think I would lower the hydration value by a percent or two. Since the all-purpose flour is lower in protein than either bread flour or high-gluten flour, you might find that you have to bake the pizzas a bit longer in order to develop more crust color. That may not be an issue if the kids like light-colored crusts.
I might add that after I made the PG clones I referenced, I learned from Papa Gino's that the nutrition data for their pizzas is based on unbaked pizzas, not baked pizzas as I had assumed. That was an important piece of data because I was having a devil of a time trying to get the weights of everything in my clones to match the PG nutrition information. That means next time I make this clone I will reduce the dough weight by about an ounce. I don't think this should matter for your purposes.