In only one test on the General Mills Neapolitan Pizza Flour I would be hard-pressed to be able to tell the differences when using this new flour and the Caputo Pizzeria Flour. I think it would take many experiments and also someone that also makes more Neapolitan pizzas than I do to be able to tell if there are differences.
I almost forgot how fast a bake is in a WFO and how I had to move the pizza around fast. Some of my bottom crusts got a little too dark and I sure didn't slide the pizzas around in the oven right. The taste of the crusts were very good though and the rim crusts were tender. I did eat slices of Steve's pizzas made with Caputo Pizzeria flour today too.
The dough balls opened very easily, but I didn't get my skins completely round.
The one photo of the dough balls in the dough box was Steve's dough balls with the GM flour.
Thanks a million Craig for putting your method on the forum you used to make NP dough.
It sure helped me what you posted.
I would be interested if another member tries the new flour to see what they think.