I made a few NY style pizza's the other night using caputo flour and my pies failed to brown even a bit. They came out of the oven stark white. Other than the colour, the crust was nicely crunchy. I have used gold medal before and never had this problem.
I used the NY pizza recipe from this site for one pie and a friend's recipe for the other. Before making the pies, I preheated the oven to 550 for 1 hour with a pizza stone in the oven. The oven was actually at about 565 when putting the first pie in. I have used gold medal in the past to make pizza and it browned very nicely but the caputo tastes better and has a better crunch.