Did the dough feel the drier, wetter, or the same as Caputo at the same hydration?
As I posted I didn't use you exact formulation and used a higher amount of starter than you normally do. I did not know what to expect from this new flour. I thought the doughs handled fairly well, but I don't have near enough experience with the Caputo Pizzeria Flour to really know the differences. It has been a long while that I made any Neapolitan doughs. I am also on the learning curve with either flour in knowing what to try.
I didn't use the same formulation or ferment times as Steve did.