I have a couple of questions. You had previously posted about trying to get a Neapolitan in your home oven (not really possible). You were having problems getting your pizza browned.
It looked like it was because you were over-yeasting the dough and depleting the sugars, etc. Now, you started looking for 00 flour from King Arthur. 00 flour (I do not know about KA's although I do know, as you said, it has a terrible reputation here because of the low protein) has no malt and low damaged starch and is much more difficult to brown than flours with malt. Considering you started out having some trouble browning, this is like going from the frying pan into the fire.
So, in your inquiry about the KA flours, "What is the problem you are trying to solve?"
If you want a flour that is most like Caputo 00 but will actually work very well for you in the home oven, it will likely be King Arthur All Purpose. And, it is much cheaper and readily available in local stores.
My other question is "did you improve your pizza browning?"
I think this will help anyone here understand better what to reccomend.