Once you get some Caputo 00 pizzeria flour you have a wide range of choices, especially with your wood burning brick oven, which should give you excellent results.
As for possible recipes, you might want to go to the A16 thread, at http://www.pizzamaking.com/forum/index.php/topic,1298.0.html
, and look at Reply#5. There, you will see some links to a Molino Caputo dough recipe at the 00 flour thread and also to a Caputo 00 dough recipe originally posted by pizzanapoletana (Marco) at the sour dough starter thread. In the same threads as the two recipes, you will see some of the work I did to convert from metric to U.S. standard and to set the stage for downsizing the recipes. You will also note that at Reply #13 at the A16 thread, I downsized the Molino Caputo and Marco dough recipes so that fellow member Friz can experiment with 13-inch pizzas based on those dough recipes (a total of three versions). I don't believe there is a Caputo dough recipe that will exactly fit your requirements for six 10-inch pizzas, but if one of the recipes referenced above looks OK from your perspective, I think I should be able to convert it to meet your specific requirements. Just let me know which recipe you would like to try.
If you don't mind playing around with preferments (starters), you also have the option of using the Caputo 00 flour to make doughs such as those I experimented with at the Caputo 00 flour and Caputo 00 biga thread. The pizzas I made using the Caputo 00 flour and Caputo 00 biga had some of the tastiest and most flavorful crusts of any I have ever made. More work is involved when you use preferments, but the effort may be worth while if you don't mind the extra work.
If you want to immerse yourself in all the many possibilities and the ins and outs of the Caputo 00 flour, reading all of the above threads will put you in a small circle of experts on the subject
. And, I'm not joking. You won't find any of this stuff on the Caputo 00 (or any other 00 flour) in any book.