I've been making pizzas at home for a while now and one thing that has really become evident is that the type of flour you use can radically effect the outcome. This may sound simplistic, but there are many pizza dough recipes out there that just list the flour as "flour".
I can make the same recipe with KAAP, KABF, KASL, Caputo 00, or All Trumps (unbromated), and will get significantly different results.
For example, for the first time I made my usual recipe with All Trumps instead of KABF and the resultant dough mass was significantly wetter. I was surprised at how different it was. I had to adjust my recipe to suit the flour.
I just bought Caputo 00 pizza flour (for the first time) and combined it 50/50 with what I think is a newer product from KA called King Arthur 100% Organic White Whole Wheat Flour. The result was a dough mass a bit drier and firmer than what I got with KABF or KASL.
I find it fascinating that each flour reacts with hydration in a different way. I know there is science behind it and I could research and predict the outcome, but I guess I like to be surprised when I try a new flour.
I do a refrigerated rise so we'll see how this latest combo works out this weekend.