Ah, a gift. Got it.
Okay, I think, if you're looking for browning, diastatic malt is a little more reliable, but, if you don't have it on hand, I'm not sure that it's worth buying just to use with one bag of Caputo.
Caputo doughs can be NY-ified by lowering the yeast quantity and extending the fermentation clock, preferably with some refrigeration. 3 days is probably a safe target to shoot for, depending on your hydration, but you could probably go into 4 and 5 without jeopardizing the dough.
I would lower the yeast, extend the ferment to 3 days and also add some sugar.
In addition, oil helps with browning. Go with 2% oil.
What's your current bake time? What's your fermentation regime presently and how much yeast are you using?