I already got the Caputo Pizzeria from PennMac and made two pies with it, in combination with the LBE. Like I said, one turned out nicely, the other was a total bust, due to lack of experience with the high heat the LBE achieved. The first crust was baked at around 650 F, had a nice spring but no leoparding and very few charred spots, and they were only on one side.
The second one, well...at 850 F and me not paying attention to the elapsed baking time, was not such a great one.
I have a fair amount left of the Caputo Pizzeria flour and will definitely do a comparison between the Caputo Blue with VWG and Caputo P., and will report back with my findings.
I'm wondering what the baking time should be at 750 - 800 F, using either type of the "00"?