Eleezy, if you look around on the forum, you will see many folks posting their recipe for NP pizza. Regardless of the type of yeast posted, you can convert that to CY. The simplest way to do that is to make a small batch of dough and use a similar % in CY and ferment it at room temps. See how long it takes for the dough to get ready and adjust your yeast amount accordingly. There are specific conversions you can use, but I have never found them accurate. Experience, trial and error are my best teachers.
Member Dellavechia has a P60 or P70 I think, sorry John I don't recall at the moment. But John makes very good looking NP pizza. He posted a recipe for a same day dough using CY here.http://www.pizzamaking.com/forum/index.php/topic,12545.0.html
He is using 50/50 Caputo 00/AP, but you can easily just use all caputo 00 flour and keep everything else the same. Hopefully John will see your post and chime in to help you out. He is more qualified than I with your oven and NP pizza.