Unless you know that the Akron style pizza dough you are trying to duplicate uses the Caputo 00 flour, or one similar to it, I don't think that the Caputo flour is the answer. The Caputo 00 flour is entirely different from the bread flour you are now using and most other domestic flours.
In trying to replicate, or "reverse engineer", a particular dough, much information about the dough is required. This includes the style of the dough (e.g., NY, thin or thick crust, etc.), type of flour used, typical pizza sizes/shapes, and the finished crust characteristics (e.g., soft, light, open and airy, tender, crispy, chewy, color, etc.). It also helps to know whether the dough is made and used the same day or if it is subjected to refrigeration. It also sometimes helps to know how the pizzas are baked, that is, using a hearth-type (deck) oven, a conveyor oven, using screens/disks, pans, etc. The more you know about the pizza, the more likely you are to be able to come up with something that is like it.
It will be quite easy to calculate the baker's percents for your recipe, at least in a rough way, to determine whether it fits the characteristics of the Akron-style dough/crust you have in mind. However, more information about that style will be needed before being able to do this. Even then, it is not easy to reverse engineer the targeted dough. If you read the several reverse engineering threads on this forum, including the DiFara, Patsy's and A16 doughs, you will see how tough it is to do.