I know I'm not ready for "00" but...

[Pizza Brat]

Saturday has become pizza night and this weekend was no exception. On Friday, I took out two dough balls from the freezer for the following evening meal. Both were made using Peter Reinhart's Napoletana pizza dough recipe using KA bread flour at 69% hydration but one was bulk fermented one day and then sectioned, balled and frozen.
I couldn't believe the difference in the balls and skins. The bulk fermented dough was tacky and a little bubbly, stretched effortlessly to it's limit and resulted in a thin  crisp cracker style crust. The other was the usual flat, barely tacky ball that baked to a bread like texture.
I'm using a digital scale and follow directions to the letter. Can bulk fermentation change the characteristics of the dough this much.
I was about to try Reinhart's Neo-Neopolita dough recipe but would like to duplicate the bulk fermented dough again.
On top of this, I was browsing in a world market store today and bought two 1 kilo packages of Farina de Grano Tenero Tipo OO flour. There was a production date 11/2011. What is the shelve life and how best should I store it. I know I'm not ready for this stuff but couldn't pass it up. All I read about is "00". I'd like to start out working some of the flour in to say the Neo-Neopolita before ever trying a 100% "00". Any suggestions on percentages and how much more water would be needed. I'm cooking in a LBE and can attain 650 to 750 degrees F.

Thanks for all your suggestions

[TXCraig1]

I've tried fermenting from 100% in balls to 80% bulk 20% balls. I've found all of my best pies at 50/50 which for me is 24 hours + 24 hours at 65F (increasing to 75F for the last 6-12 hours).

With respect to 00, there is nothing magic about it, nor are all 00 flours the same. I'm not familiar with the brand you noted. Is it malted? If not, even at 750F you'll probably do better with regular bread or AP flour which will be malted and give you better color. When I was baking in my BBQ mod (~750F), I got my best results with King Arthur AP flour.

All of these pies were made with KAAP flour:
http://www.pizzamaking.com/forum/index.php/topic,13475.0.html
http://www.pizzamaking.com/forum/index.php/topic,13869.0.html
http://www.pizzamaking.com/forum/index.php/topic,13775.0.html

Nobody is going to be able to tell you what will work for you. There are too many variables. You will need to experiment with different hydrations. My suggestion would be to start at 62%.

Craig