Henrik,
I believe that in circumstances such as yours, where the flours available to you differ so much from what our U.S. members use and discuss, it would indeed be helpful to understand the specifications for the flours you have available in your home markets. However, it takes some work in understanding the specifications, since most of them are based on laboratory tests using specialized equipment. To complicate matters, not all millers around the world use the same specifications and standards. For example, few U.S. millers report "W" values for their flours. Many, if not most, European millers do. In some cases, U.S. data has to be adjusted to be comparable to European data.
I believe I can decipher most of the specifications for the Italian pizza flour you referenced in your post.
To begin, the fact that national and foreign wheat grains are milled to produce the flour tells me that the flour will have a higher protein/gluten level than if only national wheat grains were used.
Looking at the W factor, 250-280, also suggests that the flour has a fair amount of protein and gluten. Based on the above value for W, I would estimate the flour is a medium strength flour. FYI, the W factor is a laboratory measurement that represents the amount of force it takes to deform a bubble of dough to the point where it ruptures. A typical range deemed appropriate for bread baking is above 200, and as high as 400. Because a flour with a high protein/gluten level will usually have a high W value, a dough made from such a flour will also usually tolerate a long fermentation time, and also a higher absorption (hydration) rate. As indicated above, most U.S. sources of flour, including King Arthur, do not report W values. For comparison purposes, the W value for the Caputo 00 pizzeria flour is 240-260.
The P/L value is believed to be a reliable measure of the balance between elasticity and plasticity (extensibility) of a dough. The "P" and "L" parts of the ratio have specific technical meanings relative to laboratory farinograph charts, but for your purposes, it is the ratio that is most useful. The higher the ratio, the greater the elasticity, and the lower the ratio, the greater the extensibility. The range of values for P/L deemed appropriate for bread making is around 0.40-0.70. The Caputo 00 pizzeria flour has a P/L of 0.50-0.60. If King Arthur reports P/L data for its flours, I have not been able to find it.
The falling number is a measure of amylase activity. Once fermentation of a dough starts, certain enzymes in the flour, mainly the alpha-amylase, starts the process by which sugar is extracted from damaged starch to feed the yeast in the dough. Some flours have higher amylase activity than others, and some millers (and occasionally bakers) will add additional amylase activity in the form of diastatic malt (or fungal amylase). The way that the falling number is established is through a laboratory test in which measured amounts of water and flour are put in a tube and stirred with a plunger while the tube is heated to the point where the flour and water gelatinize. The plunger is then put on top of the mixture and the time it takes for the tube to fall to the bottom is noted. The plunger will drop faster for a higher amylase flour than a lower amylase flour. A high amylase flour will have a low number, and a low amylase flour will have a high number. For example, the KASL flour, which is a malted flour, has a falling number of around 250, The Caputo 00 pizzeria flour, which is unmalted, has a falliing number of 340-360. The flour you noted, with a falling number of 280-360, has a higher amylase activity than the Caputo 00 pizzeria flour.
The absorption figure is a laboratory figure that represents the capacity of a flour to absorb water. It is not identical to the hydration ratio that is frequently discussed, but it is reasonably close. From the value indicated, 55-57%, I know that the flour will be a fairly soft flour with only modest amounts of protein and gluten and a reasonable degree of extraction of bran, germ, etc. By contrast, the KASL has an absorption rate of 63 +/- 2%.
The stability measurement is purely a technical one based on chart analysis. In a more practical sense, the measurement is based on the amount of force it takes to move a couple of mixing arms in a mixing chamber in which a sample of dough of a specified hydration is placed. A dough made from a low protein/gluten flour will offer less resistance to the force, and a dough made from a high protein/gluten flour will offer greater resistance. For a flour such as the KASL, the stability factor can have a value of around 13 minutes (the difference in times for a dough to reach and leave a specified value on a farinograph chart). For a low protein/gluten flour, such as a cake or pastry flour, the stability factor can have a value as low as 2 to 3 minutes.
I do not know what the time of development factor (tempo di sviluppo) represents. Maybe some one of our other members can help with that one.
Peter
