Love the videos! That crust sounds perfectly crispy. Seriously man, everything about that pie is perfect! Awesome job.
Thank you Jever. You will have to forgive me as I am going to take this opportunity to shed a bit of light for the new and old members on the topic of caputo pizzeria 00 flour and low temps. These were done in response to the widely held belief and repeated and continued postings that caputo pizzeria 00 flour makes for a tough crust at low temps. The truth is ... it does not. Especially if one properly makes adjustments to the hydration of the dough and the way it is handled or the way the gluten is developed. I have done this with same day doughs and longer fermented doughs. 100% caputo pizzeria 00 flour as well as blended with BF and HG flour. IIRC, Dom Demarco of Di Fara's famous NY pizza also uses a blend of mostly caputo 00 flour with AT's.
Anyways, not trying to be controversial, just tossing it out there.
Now if you do a side by side comparison against BF making the dough to similar consistency, yes the caputo dough is slightly tougher, especially as it cools. But it's not terribly tougher. I would agree that caputo may indeed shine at higher temps and quicker bakes as it is designed for but it doesn't mean that it won't perform very well at lower temps as well. These were some of my favorite pies with a great crisp rim with and a tender crumb as seen in the video, both fresh and as the pies cooled.
Here's a video of another caputo pizzeria 00 pie baked at "low" temps of 750F. This one is actually made with a starter (despite me saying IDY in the vid) and the dough ready in 6 hours. The results were excellent and better than the IDY pie from above.