Interesting find Craig. From the website (translated):
Flour made from a blend of soft wheat, high-protein, designed for lovers of homemade pizza but good for the pizzeria. The particular protein structure allows the dough to produce mixtures with a long rise and a pizza fragrant, crisp, easy to digest and delicate in flavor. A product that is easy to use and unique, both for domestic and professional use.
Protein: 15% (much higher than Caputo)
Moisture content: 15,50% (higher than Caputo)
W:350 (much higher than Caputo)
P/L: 0,50 (similar to Caputo)
Absorbtion: 59% (higher than Caputo)
This is a perfect flour for pizza in teglia, in my opinion. It is meant for high hydrations and long fermentation periods. It is the same ash content as Caputo, but that is where the similarities end. Since they use a soft (probably spring) wheat at higher protein, it is the exact opposite of the wheat profile in Caputo 00.
This is a perfect example of why "00" does not correspond to a particular style of pizza, but is merely a reference to grind and ash content.