I recently discovered we had a Cash and Carry up in Everett, WA so I stopped in to see if they had any interesting stuff I might use on my pizzas- I it turns out they have a handful of different flours from Pendleton Flour Mills, including a 42lb bag of "Special Pizza Blend". I hadn't come across this flour before (and it isn't listed on their website) bit it was only $14 so I picked up a bag.
I decided to make 4 balls of dough with it along with 4 balls of dough with Caputo Pizzeria flour, made in the exact same way and in the same WFO to see how it compared. I was surprised it did so well in the oven, and I honestly could not tell the difference between the two after a bake.
Just thought I'd pass along that it seems to be a decent flour to use in a WFO, and it's super cheap as well (a bag of Caputo Pizzeria is $45 around here).
~62% hydration, saft yeast, bulk raise for ~18 hours and then 6 hour raise after that.