I received my Caputo 00 flour and Grande Cheese from Penn Mac around a week and a half ago, and yesterday was my first opportunity to try them out. I made my standard 3 pizzas for the family - one cheese, one pepperoni and pepperoncini, and one olives and mushroom. The crust turned was maybe the best I've ever made. I used a pretty standard 800g of flour, 55% hydration, 1.5% sea salt, 1% olive oil, and .4% IDY. Kneading time was about 7 minutes, and I gave it around 15 hours of rising in the fridge, with another 3 ourside. I knew it was going to be a great crust from the smell. It had a fresh, floury with pronounced alcohol smell. It handled beautifully. At about 7 minutes on the stone at 550F, it puffed up into a nice, light, airy crust. If I had to do anything differently, I'd maybe give it a minute or two longer to get a little more color and flavor into it. I liked the Caputo well enough that I may just invest in a 50# bag.
I was less thrilled with the Grande cheese. It was smooth and creamy, but overall too salty for my or my family's taste. It's not available locally anyway, so it's a fairly expensive solution for cheese. I'll probably stick with the Polly-O whole milk in the future.
