Your questions interest me as well.
This evening, I made for the first time, a pizza dough using 100% type Caputo flour (& water, yeast, salt) This flour behaves very differently from any other dough I've handled. I did a 2 minute slow knead, 5 minute medium knead, followed by another 2 minute slow knead. The only word I can use to describe it is "flaccid". No window pane. I just gave it a stretch and fold, and will follow with two more. I'll refrigerate overnight and then see how it behaves tomorrow.