Caputo "red" could mean two things - Caputo Chef's flour in the 1Kg red bag or Caputo Rinforzata. Whichever the case, the Caputo 00 flour is rather different than KASL.
For most people, neither is a particularly good choice for pizza. If you have a WFO or other way to bake at temperatures in excess of 850F, the Caputo is a good choice. In lower temperature ovens, it doesn't brown well. KASL really isn't a good flour for any type of pizza, IMO.