Thanks for the link Pete
Is this 'strength' as in elasticity?
I figured out AP flour is all purpose flour, but here (Belgium)we don't have all purpose flour, or we do, but we just call it 'flour'. Or is there a difference and if so is there a characteristic I should be looking for in a replacement?
I'm not sure exactly what John had in mind but I believe that he wanted the dough to have some "body" since the Caputo 00 Pizzeria flour is a very finely milled flour made from soft wheat whereas a typical all-purpose flour in the U.S is milled to a lower grade from hard wheat or a blend of hard and soft wheat. From a protein comparison standpoint, the Caputo 00 Pizzeria flour has a rated protein value of 11.5-12.5% whereas a typical all-purpose flour in the U.S. has a protein content of about 10.5-11.7%. Also, the Caputo 00 Pizzeria flour is unmalted whereas a typical all-purpose flour in the U.S will be malted although there are a few unmalted varieties. Apparently John was able to bake his pizzas in his WFO with the particular flour blend he used without experiencing problems.
If you have Caputo 00 Pizzeria flour where you are in Belgium, you might be able to find a local flour with similar characteristics as a U.S. all-purpose flour to blend with the Caputo flour. This may require adjusting the hydration value to achieve the desired finished condition of the dough. And, depending on the room temperature where you are in Belgium, you may need to adjust the amount of yeast.
Hopefully other members who have WFOs and work with 00 flours might have suggestions for you based on their own experiences.
You mentioned the possibility of an acrobatic dough. As discussed at Reply 1 at http://www.pizzamaking.com/forum/index.php?topic=22574.msg229322#msg229322
, acrobatic doughs are typically made from high gluten flour and contain large amounts of salt (close to 4% is typical). That makes such doughs unsuitable for making pizzas that are to be eaten.