My opinion is that it's more important to compare protein levels across the brands, so if the formula calls for KABF and you want to duplicate that, look for a bread flour of the same protein level.
KA runs slightly higher than most. I fall into the flour trap too, bottom line is consistency bag to bag. I've tried so many bags of flour I lost track (Commercial, retail etc..) near same results every time when I think a certain brand is so special, it turns out not so special.
Everyone has the brands they like - I'm a KA fan - constant bag to bag. With that said, I've also been told it's not a "professional" brand and the only reason why I would use it because it's at the supermarkets...etc...total nonsense.
Pick a brand and stay with it as long as you get consistent results.
Different styles of Pizza call for different protein levels..that's what is important to pay attention to. You not going to make an "acceptable" NY thin with AP flour, rather one might use All Trumps for the higher protein content. If you want a Chicago Deep dish, All Trumps is not the flour of choice, AP is a better choice.
Highest protein is the most Chewy
Bread flour is medium Chewy
AP flour is less Chewy
Then you get into thickness impact on chew, oven temps, handling, dough management and the list goes on and you go insane with the combinations..... For flour Generally those are the 3 levels.