If you are doing 60 second bakes you definitely need to go with unmalted flours, which are hard to come by in our area. For that I would recommend looking at products from central milling or giusto, but i think in the end the caputo pizzeria or roma 00 flour is going to be your best choice because they are locally available. When I did my tests I was using 2 minute bakes, and at those speeds the american flours didn't brown too much like they would with a 60 second bake. Harvest king, all trumps, pillsbury 4x, and full strength all tasted better to me than caputo pizzeria. I did my testing with very slow room temp ferments (18 hours plus) and did batches with both an ishcia wild yeast starter and commercial yeast. When judging the flavor of a flour I am talking about the Wheaty nutty flavor that comes from the flour itself. With all the flours I tested the flavor imparted from the sourdough culture, or (sourness) was about the same, and the flavors of fermentation with the commercial yeast were also about the same. Again, I was quite surprised that the flavor caputo brought to the table seemed lower than the others, so I even tried using it later in fermentation. Still, the american flours won out for me and my wife (the true judge!).