Yes, I had forgotten that the supermarket brands are malted
When I made two side-by-side batches of dough, one 70/30 00/KAAP and the other 100% KAAP, I noticed that the 00/KAAP mixture had more gluten development than 100% KAAP. The dough ball was a little more elastic but still opened nicely, just requiring a bit more stretching to get it to the same skin size as the 100% KAAP.
That is when I read the data of Norma and Pete-zza on the wet gluten mass of these flours, which seemed to confirm that the protein content between the two is different enough to be felt in the dough (I'm normally hand mixing/folding):
Caputo 00 Pizzeria: 2.54 ounces, or 72.12 grams (11.5-12.5% protein)
KAAP (King Arthur All-Purpose): 2.297 ounces, or 65.11995 grams (11.7 +/- 0.2% protein)