If I had to guess, I would say that your problem with the latest dough was that it was allowed to ferment/mature for too long for the temperature, 85 degrees F, you used. The ideal temperature for fermentation purposes is around 65 degrees F (18-20 degrees C). I don't know the exact correlation between dough temperature and natural starters, but for commercial yeast the rate of fermentation will double for each 15 degrees rise in dough temperature (all else being equal). If 65 degrees F is the ideal and you used 85 degrees F, you can see that your dough underwent rapid and long fermentation. What happens when the dough is allowed to ferment too long is that enzymes in the flour, namely, the protease enzymes, attack the gluten and cause water to be released, resulting in a slack and wet dough that handles poorly. Adding raw flour at this point to compensate will not improve matters much, if at all.
I wouldn't blame the Caputo 00 Pizzeria flour. It has 11.5-12.5% protein content and was already supplemented at the miller's facility by the addition of North American flours to national grains. This was done so that you wouldn't have to. Luzzo's uses San Felice flour, which has somewhat different characteristics than the Caputo 00 Pizzeria flour, which apparently allows for a somewhat more developed gluten structure.
You will have to find the proper balance between the amount of starter used and the dough temperature during fermentation/maturation, which is related to room temperature during fermentation/maturation, water temperature, machine friction temperature, and the hydration and amount of salt used. The amount of starter used will, in turn, depend on its strength and readiness.