The additional information you provided is actually quite helpful.
The reason I asked you where in Canada you live is because some of our Canadian members live close enough to the U.S to be able to cross the border to buy pizza supplies. Also, some foodservice companies, possibly even in Canada, will sell to individuals on a cash-and-carry basis. Gordon Food Services, which has this practice in the U.S., also does business in Canada (see http://www.gfscanada.com/gfs.nsf/eng/HomePage
) but they may not be near you and they may have different practices than the U.S. counterpart.
It looks like in your case you are closest to North Dakota, which is a source of hard red winter wheat, which is used to make a fairly high protein flour. Unfortunately, I don’t know of any retail sources of such flours in North Dakota. I did a quick search at PMQ.com of foodservice companies that supposedly do business in North Dakota, which appears here: http://www.pmq.com/cgi-bin/dist/search.cgi?ND+&&States
. I don’t know if the list will be of any help to you since many of the companies listed may not have a physical presence in North Dakota and may not sell to individuals.
Have you tried the Five Roses flour? I know that it is available in Canada and if you have a source near you, the Five Roses flour may be another alternative for you to try since it has a protein content of 13%, which is higher than the Robin Hood flour you may be using.
I don’t know if scott r has baked pizzas using the Caputo Rosso flour in a normal home oven operating at normal temperatures, but it is possible that the Caputo Rosso may work better in a home oven than the other Caputo flours. The Caputo Rosso flour is a higher protein flour that is often combined with other 00 flours, although it is possible to use it alone even though it is apparently not the easiest flour to work with. I don’t know if you saw the Caputo Rosso pizza dough recipe at the LaCuisine website, but it appears at http://lacuisineus.com/cuisinettesrecipes.php
(you will have to enter the word "pizza" in the search box) and calls for hand kneading. In my experience, it helps when hand kneading high protein flour doughs to use a fairly high hydration and to use autolyse or autolyse-like rest periods. I notice that LaCuisine also sells what I believe is the Caputo Extra Blu 00 flour, which is the lowest in protein content of the three main Caputo 00 flours. You could blend some of that flour with the Caputo 00 Rosso to “soften” the Caputo Rosso.
Working with 00 flours in a standard home oven setting is not the easiest thing to do, and the results won’t match what you can achieve with very-high oven temperatures. However, it is possible to make a pretty good pizza in a home oven if you are creative and have patience. I tried to explain some of the challenges and to offer up some possibilities at http://www.pizzamaking.com/forum/index.php/topic,3673.msg30921.html#msg30921
(Reply 3). Maybe you will find something there to give you comfort if you decide to give the 00 flours a try.