Based on Marco's suggestion to try crusts made from both Caputo 00 and San Felice using only commercial yeast to isolate the flavor contribution of just the flour, I finally got around to creating two batches (actually 3, see below) of identical dough, varying only the brand of flour. Each dough was baked up without topping and I had my wife give me samples of each crust in a blind taste test. The blind part wasn't really necessary since I have come to recognize the flavor of each of these flours. The flavor of the San Felice was distinctly deeper and more interesting. The Caputo had somewhat less flavor. Perhaps others would come to different a conclusion, but this test confirms my individual preference for San Felice.
On a related note, I also created a batch using the San Felice and the French starter from Ed Wood. The resulting flavor was somewhat sweeter than the Camaldoli, and different but VERY delicious. I won't say it was better than the Camaldoli, but it is definitely worthy of future testing.
I'm not going to be able to post much during the next few months, but I will definitely be sticking with the San Felice for now and tweaking my method to see where it takes me. I'll try to report my results when I can.