Caputo pizzeria 00 flour is not the same as this flour. Caputo pizzeria is formulated for high temp cooking, using a blend of specific flours (around 11.5% protein), and does not work as well in lower temp situations. That is NOT to say that all 00 flours will not work in lower temps. "00" refers to the fineness of the grind, and is not an indicator of the softness of the wheat. That being said, flours from Europe are softer by nature as compared to American wheat.
I would try the flour with 30% bread flour, since it has a relatively low protein to begin with, and see what happens. I have no experience with this flour, though.