From what I remember of the few conversations I had with Toby about leoparding, he recommended organic and unbleached AP flours or caputo. I have had some success with bleached AP flour as well, but King Arthur AP flour maybe a good choice in that it is a bit stronger than other AP flours. The extra strength should make your journey a bit less daunting. You may also consider extended (modified) autolyse techniques to aid in gluten development as well. Read and experiment, as there are different ways to achieving the same result.
Regarding the recipe, generic AP has a lower absorption value than Caputo Pizzeria, so I'd go lower than 62 (maybe 58). As far as the fermentation regime goes... Malted flours (such as AP), develop more sugar the longer you ferment them, and more sugar tends to be counterproductive to leoparding, so, for the AP, I'd keep the total ferment time to less than 24 hours.
