Following your suggestion, I made Tartine Pizza using Caputo flour in my Two Stone at 800 degrees. (The next time I will use my brick oven). In a word, it was outstanding. I couldn't get over the difference. The dough was crusty on the outside, soft on the inside. The Tartine Bread was the best that I have ever baked, and now I can say the same about Tartine Pizza. I am ready to stop looking for a better recipe and procedure. It did everything that I asked. Yes, it is all about high hydration and intense heat. Thanks so much for your help.