Cindy, you'll find varying opinions on this, but I feel very strongly that KASL is NOT good for pizza. Great for bagels, but not pizza.
I believe that KASL would be too tough for pizza, but great for bagels. I've used All Trumps, which is pretty high in protein, but decided I don't like it for pizza--makes awesome bagels, though. KA Bread flour is nice for pizza dough, but lately I've been partial to half bromated Occident flour with half KA AP flour. Your oven temp and hydration level are also going to play a role in your dough, not to mention if you add honey, sugar, or oil to it-miniscule amounts if so--a dab will do you. Salt helps to develop the gluten when mixing at a later stage. I tend to mix my dough in three stages; flour absorption, salt, any flavor and its contribution to gluten development, and any kneading and/or stretch and fold processes
I suddenly need to make bagels.