Using Iaquone tonda per pizze, I am running around a 65 Percent hydration or higher, depending on ambient humidity. 1 percent of water for starter. salt has been a little on the light side but I am working more into the recipe...water temperature has a lot to do with it as well....
That's an ample hydration, your Iaquone flour may indeed be able to handle it better than Caputo. Do you let the dough rise exposed to the air or in a sealed container? I'm finding in a dry environment that makes a difference.
Also I've been experimenting with salt. I'm finding that 1% is too low, resulting in a fast rise and lack of salt tang in the dough. Above 3% nicely slows the rise but leaves the crust starting to taste too salty.
I have been ignoring water temperature figuring a 14 dough hour rise at a certain temperature should overwhelm any initial water temperature, but maybe that's not the case.