Hey Saad and others,
If i am using ap flour i even mix it with pastry flour to get it even softer which is closer to the italian flours. I also like to mix white bread flour with pastry flour at around 60/40 mix. I know I started this thread questioning high levels of hydration leading to a heavier dough that may be too chewy but after some experimenting I now believe differently. People told me that it is hard to over knead by hand, howevor, I believe my pizzas turn out far lighter and softer with minimal kneading and around a 62 percent hydration. I believe spending too much time kneading the dough will make it too tough. For a while I complicated my pizza making style a lot with the room temp neapolitan style rise and camoldoli starter, but I have for the time being switched to cold fermentation. I often find that the dough tastes more complex an interesting after the cold rise. I still have Caputo in the house but i am enjoying my bread and pastry flour mix and i get a nice thin airey crust which I really enjoy.