Ciro has been known to play around with some pretty innovative flours, such as whole wheat, but in small quantities. Technically, he could be using 5% low protein flour and he'd be able to say "we're using low-protein flours."
I'm not necessarily saying that he's doing that, but I wouldn't be surprised if he was blending Caputo pizzeria with a lower protein flour- as Larry has done.
“Naples’s historic pizzerias were using mediocre ingredients and low-quality vegetable oils.”
Oh, snap! Throwing a little Da Michele flavored shade