I am curious. In my own experiments with Caputo, which are admittedly limited, I get the best result with a hydration of about 58%, which I know is counter to the idea that a wetter dough is best (no doubt my best bread doughs, made with AP or Bread flour, do turn out best with a very high hydration). I have tried up to 64% and as low as 53%. The 58%, for me, handles best and provides a crisp outer crust and creamy interior, with enough body to support the toppings and not sag when a slice is lifted. I am using a refractory cement oven at about 750 degrees air temp and about a 700 degree floor temp. The lower hydration is also consistent with what I believe Caputo recommends.
Next week I will have some time and try and do some more comparison with a wetter dough.