To satisfy my curiosity, I went back and looked more carefully into the flour data that I posted yesterday on the King Arthur Select Artisan (KASA) flour and the Caputo 00 pizzeria flour.
Having done some research on the matter, I think it is safe to say that the two flours are not analogs of each other. Looking at the protein levels, however, I think it is easy to see how one might think that one could be used in place of the other. Maybe the following analysis will help clarify the issues and more directly answer your question beyond just posting the specs for the flours as I did yesterday.
Protein. Looking at just the protein levels, one might think that the two flours are fairly similar. However, protein levels alone don't tell much about the type and quality of protein or gluten. It's possible for two flours to have similar protein levels and behave quite differently. One has to look at other parameters of the flours to discern the true differences. We do know, however, that the KASA is milled from hard red winter wheat, which produces a "strong" flour. By contrast, the Caputo 00 is milled from national grains and blended with a "strong" flour, known as Manitoba, which increases the overall protein level of the Caputo 00 flour. Because of that supplementation, the Caputo 00 flour has more overall protein than other brands of 00 flour available in the U.S., such as the Bel Aria, Delverde, etc.
Ash. Ash is a measurement of what remains after a sample of a flour is incinerated. A high number suggests a high extraction rate (the removal of things like bran, germ, etc.). The KASA has an ash number of 0.54. I don't have the corresponding number for the Caputo 00, but my recollection is that it is somewhere around 0.50. I know that at one time, the maximum ash content under Italian law was 0.50. If my number is correct, that suggests that the KASA retains more of the bran, germ, etc., where the mineral content is highest.
Falling Number. The falling number is a measurement that indicates the level of amylaze enzyme activity in a flour. It is viewed in relation to the amount of damaged starch in the flour that the amylase enzymes converts to sugar to feed the yeast during fermentation. The greater the starch damage, the greater the tendency on the part of millers to supplement the amylase enzyme (with barley malt or fungal amylase). The degree of amylase enzyme activity is inversely proportional to the falling number (i.e., the higher the number the lower the amylase enzyme activity, and vice versa). The low falling number for the KASA (260) implies the addition of barley malt to supplement the natural amylase enzyme levels of the underlying flour. The high falling number for the Caputo 00 (340-360) implies no malt supplementation and low amylase enzyme activity. This suggests that a Caputo 00 dough is capable of long fermentation.
Absorption. Absorption has to do with the ability of a flour to absorb water and attain a certain dough consistency. We often refer to it as hydration percentage. For the KASA, it is 61%; for the Caputo 00, it is 55-57%. The differences in these values tells us that the type of protein/gluten in the KASA is capable of absorbing more water than the type of protein/gluten in the Caputo 00. It also suggests that the KASA is a somewhat "stronger" flour than the Caputo 00 even though the protein levels are comparable.
W . W is a number that is proportional to the strength of a dough and its ability to resist deformation. Molino Caputo publishes this figure but, like almost all U.S. companies, King Arthur doesn't. The Caputo number of 240-260 is in a range that implies a dough that is strong enough to withstand reasonably long fermentation. However, it is not as strong as other doughs based on higher gluten flours.
p/l. The p/l number is an indication of the elasticity ("springback")/plasticity (extensibility) characteristics of a dough. A high figure suggests higher protein content and higher absorption. The typical range for p/l for bread dough is 0.4-0.7. At 0.5-0.6, the Caputo 00 falls within that range. A Caputo 00 dough will handle better than doughs made from other 00 flours but not as well as one based on much higher protein/gluten levels.
Other Specs. The other specs, like Peak, Stability and MTI (Mixing Tolerance Index), have to do with relative strength of a flour and dough and the ability of the dough to withstand kneading for prolonged periods before the gluten suffers damage. The numbers for the KASA suggest a very high quality flour. We do not have the numbers for the Caputo 00 but I am reasonably certain they are lower than for the KASA because it is a somewhat weaker flour with lower absorption and, quite likely, because of a somewhat different protein/gluten profile.