It looks like you are doing the same thing as I did when I couldn't make the KA 00 clone work in my recipes. I thought I might get some guidance from KA, to whom I sent an email complaining about the problems I was having, but all I got back as a response was that the KA 00 clone was low in protein. So, I started combining the KA flour with other flours until it was all gone.
In your experiment, I would use the KA 00 and KASL in a ratio, by weight, of roughly 50/50, as I did in my experiment and which I understand is the ratio used at Di Fara's. The KA 00 has a protein content of 8.5%. The Delverde 00 flour is around 10%. So, I might be inclined to increase the KASL a bit to compensate for the lower protein content of the KA 00. But I don't think it would be noticeable if you just stuck with the 50/50 ratio.
In my experiment, I did use an autolyse, primarily because I often do that with doughs I make with the 00 flour. Since it is highly unlikely that professional pizza operators use an autolyse period, I would dispense with it in your experiment.
Since it has been confirmed that Di Fara's does not refrigerate its dough, I wouldn't either. At this point, I can only guess whether Di Fara's starts making its dough at night or early in the morning. If the former, this would suggest using small amounts of yeast and, possibly, cool water, to make sure the dough lasts throughout the night and several hours thereafter without overfermenting. If the latter, this would suggest using greater amounts of yeast and, possibly, warm water. In either case, the 00/high-gluten combination would hold up pretty well over a period of many hours. I'm fairly confident that there is only one formulation, since it would seem to be impractical to do otherwise. I understand that the DeMarco sons make dough in the back pretty much throughout the day.
One area you might think about is the hydration percent. I have no idea what DeMarco uses. If I knew more about the finished crust and its look and texture I might be able to hazard a guess. Absent such information, I would be inclined to use something a bit below 60% (which means using a bit less water). That would be consistent with a fairly long fermentation period, if that is in fact what DeMarco actually uses.
The above said, I have never quite understood the notion of combining a relatively low protein, low gluten flour like the 00, which has its origins in Neapolitan style doughs, with a high-gluten flour, which is more aligned with NY style doughs. It seems to me that the result would be more like bread flour. But DeMarco has pulled off the combination, with great success. The Italian millers will often combine 00 flour with a higher-protein Manitoba flour, but the 00 flour predominates the blend.
If you proceed with your experiment, it will be interesting to get your reactions and observations. If your tastes lean toward the Neapolitan style, I think you may like the results. If your tastes lean more toward the NY style, you may not. I happen to like both styles pretty much equally well, and have learned what to expect from each, so that I was neither surprised nor disappointed with the results.