I think the ultra fast cook time is also largely responsible. Some time ago, I made a couple pies with 5 Stagioni at 65% but with 80ish second bakes, and they had a crispier outer shell that I would expect from Caputo.
One other note is that Caputo has very low enzymatic activity - which means it takes a little longer to brown when baking. So if your fermentation workflow stayed the same for this flour, it may have had more activity in the same time period and browned faster, making you pull the pie faster. Not sure this actually happened, but I wanted to note it.