1/2 and 1/2 caputo/kabf is a great combo, but the perfect flour really depends on your oven heat. If the dough is browning a little too much with that combo go to 1/3 kabf. If the pizza is on the tough side and not burning too crazy try going 1/3 caputo. Harvest king is an excellent flour, and I use it all the time too. Good luck!