Italian grains and our domestic grains are different and are milled differently. They can even have the same or similar protein contents and yet be different. That can easily confuse one. There are even wide differences between different brands of 00 flour, to add even more confusion.
It is technically possible to combine cake flour and vital wheat gluten and come up with an edible pizza. I actually tried this once just to see what would happen. The crust and pizza actually weren't bad and taught me that you can take a flour like cake flour, which will not itself produce a pizza dough (it is very low in protein), and make it into a pizza flour by just adding vital wheat gluten. But now, with the Caputo and other 00 flours available, I don't see any reason to try any other combinations.
What I always thought was interesting is that Pamela Sheldon Johns, who lives in Italy and knows all about 00 flours, did not include any 00 dough recipes in her book. She undoubtedly knew at the time that Americans would have a hard time finding 00 flours or wouldn't bother trying to locate them. Or they wouldn't have the high-temperature ovens to make true Neapolitan pizzas. So, she stuck with flours that she felt Americans could readily find in their local supermarkets and be able to use to make pizzas in their home ovens. Even Peter Reinhart, in his book American Pie, doesn't have a Neapolitan dough recipe using 00 flour. I suspect it is for the same reason that Ms. Johns didn't include such a recipe in her book. A good part of what you will read on this forum is the efforts of many members to make decent 00 pizzas in their home ovens. That information will be more useful to you than just about anything you will find in the pizza cookbooks currently on the market.