I have not used Caputo in over a year, and I have been experimenting with lots of other flours. Some have been OK, others complete disasters. Here is one that came out pretty good: CM Artisan Bakers Craft. It is lower protein (11%), higher ash and lower falling number than Caputo. But it makes a very tender pie that tastes delicious. It works best for shorter ferments. This one is 62% hydration, .3% IDY over 10 hours at 72 degrees. It browned heavily without much leoparding.
PS. That is a hole in the olive pie - showing some of the lack of strength (not necessarily the flours fault).