One of my vendors brought by a rep from caputo today. He brought some dough balls made with the Caputo Americana flour and also a couple bags of the flour to play with. He said the dough formulation was basically 60% hydration, 2.25% salt, 1% oil, not sure about yeast. I thought it came out really well. Nice and light, slightly crispy and browned well. I'm definitely curious enough to keep experimenting even though it's almost double the cost of the gm flour I'm currently using. I'll post the results of anyone is interested.
Here's a pic (horrible lighting sorry)