Just out of curiosity, any thoughts on what would happen if I used the same recipe/quantities/workflow but substituted Caputo 00 flour for the KABF? From what I've read, the protein content of the 00 flour is 12.5, nearly the same as the KABF. I'm guessing I'd have to reduce the hydration a tad since the KABF has a higher absorption capability.
Just wondering if it would make for a more pliable dough ball and a lighter/thinner crust.
I will try to answer your questions as best I can but I will point out at the outset that one would not use the Caputo 00 Pizzeria flour for the NY style. There are several reasons for this. First, the Caputo 00 Pizzeria flour is an unmalted flour and has less damaged starch than our domestic white flours, including the KABF. What this means is that there is less damaged starch for the natural amylase enzymes in the flour to convert to natural sugars to feed the yeast and for final crust coloration purposes. That is why pizzas made with 00 flour are baked at extremely high oven temperatures of around 900 degrees F and above. So, to adapt the Caputo 00 Pizzeria flour to work at lower oven temperatures, you would have to either (1) add diastatic malt, (2) increase the amount of damaged starch, or (3) blend the flour with a high-gluten flour. Of these three options, the only one I have observed in practice is the third option, which is the one that Dom DeMarco uses at DiFara's to make his brand of NY style pizza. When I researched his dough, he blended 00 flour with a high-gluten flour in a 75/25 ratio.
It is true that the protein content of the Caputo Pizzeria flour, at around 12.5% (see http://caputoflour.com/wp-content/uploads/2013/07/00-Pizzeria-SPECS.pdf
), is very similar to the 12.7% protein of the KABF. But because two flours have the same protein content does not mean that doughs made from the two flours will perform the same. Both the amount of gluten formed from the two flours and the quality of the gluten so formed can be different. Also, in the case of the Caputo 00 Pizzeria flour, it is milled to a smaller particle size than the KABF and has a rated absorption value of 55-57%, which compares with the 62% rated absorption value of the KABF. Some members are able to use a higher hydration value with the Caputo flour, but once you get above, say, 60%, the dough can be difficult for most people to handle. However, this problem can be mitigated by using a series of stretch and folds.
I suppose that I could design a dough formulation on paper that tries to mimic the NY style dough for the recipe you are using, but it would be a kluge with diastatic malt (only as much as the dough can take given its reduced damaged starch levels) and one or two sweeteners, preferably including one that has natural sugars in free form (like the monosaccharides glucose and fructose) to be immediately available to feed the yeast and eventually contribute to residual sugar levels for crust coloration purposes through the Maillard reactions. The other sweetener would most likely be sucrose, or ordinary table sugar, which would eventually be cleaved into glucose and fructose.
In my opinion, it would be far easier to just combine the Caputo 00 Pizzeria flour with a higher protein, higher-gluten flour. Even then, the temperatures of a standard home oven might not be quite enough, as we have learned from the high oven temperatures that Dom DeMarco is alleged to be using.