Congratulations. You did a terrific job.
Did the dry egg, molasses and malt powder carry through to the dough in terms of color and, ultimately, to the finished crumb?
With respect to replacing the Caputo 00 flour with other flours, you are unlikely to replicate the 00 flour with such blends. However, you might be able to get the softness of the Caputo flour. When I played around with Caputo substitutes, even before I got my hands on the Caputo flour, I tried different combinations of cake flour and pastry flour and all-purpose flour and bread flour. At the time, the Mixed Mass Percentage Calculator at http://foodsim.unclesalmon.com/
didn't even exist so that I could calculate the final protein content of the blends. If you do a search using my forum name and keywords based on cake flour and pastry flour, you should find quite a few posts. You should also use "Pamela Sheldon Johns" as a search term since I often mentioned her name in my posts because she wrote a book on Neapolitan pizza that included a recipe for a 00 clone dough. She also wrote articles on the same subject for various food magazines.