Was it sticky when you balled it up or when you tried to open it up to make the pizza?
Either way, I see no reason why it should be incredibly sticky, etc. It is possible you have a bad bag of Caputo flour. A few folks here have experienced that lately.
Anyway, if you want to experiment with the Caputo, back off on the hydration as you suggested. If you are used to working with KABF at 55-60 (which is low), then working with Caputo at 61 is doubly difficult (higher overall and a flour that requires less water).