King Arthur bread flour, which is available locally at Publix and Kroger stores, makes a very acceptable pizza dough and, at almost 13% protein level, is pretty close to the KA Sir Lancelot at just over 14%. With high gluten flour doughs, hand kneading can be very difficult and this must be taken into consideration.
As far as the "vast majority of great pizza", I guess that depends on what you consider "great". The fancy joints with their super high-temp, wood-burning Italian ovens, that produce "authentic" Neopolitan pizza, use a "00" flour, like Caputo, that is actually very low protein/gluten at just over 8%.
In my opinion, a 3 day cold fermentation of the dough works wonders, as far ease of handling and taste of the final product. There’s a whole lot more to the secret of great tasting pizza than VWG and KASL. pb