I can't help you with too much as I don't have access to that type of flour, perhaps try a recipe with regular flour that you have around
and see if you can get the bubbles happening.
I use 550 degrees F for my home oven, just a regular oven.
I use regular flour.
I let me dough ferment overnight in the fridge, and use it the next evening.
I get lots of bubbles, and you should also. I'll stop there, as I have no knowledge using that special flour.
I'm hoping someone can help me get some crust bubble/cornicione in my pizza. I'm using Caputo 00 pizza flour and think I've built up decent dough handling technique. What's going wrong? I'm not getting any bubbles in the crust! Is it not possible to get the bubbles in a standard oven? That's what we've got....
Thanks for any help you can provide,