I don't know if you have a specific recipe in mind that uses both all-purpose flour and cake flour to simulate 00 flour, but I am not aware of any such recipe that is recited with baker's percents. Every recipe of that nature that I am aware of recites ingredients by volume measurements and not weight measurements. Trying to convert the volume measurements to weight measurements is somewhat of a crapshoot, and a heavy hand or a light hand when weighing the flour and water can give you wide variations in baker's percents. You also can't just take the baker's percents of a Neapolitan-style dough recipe using 00 flour. The cake flour is closer to 00 flour than all-purpose flour, but both flours have different hydration characteristics than 00 flour.
To maybe get you going in the right direction, I took a Pamela Sheldon Johns A-P/cake flour dough recipe that she submitted to a magazine Cuisineathome and tried to convert the ingredients specified in volumes to weights. (Ms. Johns wrote a book on Neapolitan pizzas.) The way I handled the flours was to take a one-cup metal measuring cup and to dip it into the flour bags (A-P and cake), level off the top, and then weigh the flours on my kitchen scale. I used the KA Queen Guinevere cake flour for conversion purposes since that is the only cake flour I have on hand. The standard supermarket cake flours will also work. For the water conversion, I poured water into a glass Pyrex 2-cup measuring cup up to the 1 1/2 cup marking (viewed at eye level), and then weighed the water. The final recipe I ended up with, along with baker's percents, is set forth below. Even if you choose to use a different recipe, the baker's percents might serve as useful guides for your recipe.
100%, All-purpose flour, 14.25 oz. (3 c.), plus KA Queen Guinevere cake flour. 4.90 oz. (1 c.)
62.7%, Warm water (around 105-115 degrees F), 12.00 oz. (1 1/2 c.)
0.56%, ADY, 0.106 oz. (1 t.)
2.4%, Sea salt, 0.45 oz. (2 t.)
Total flour weight (on which hydration % is determined = 14.25 oz. + 4.9 oz. = 19.15 oz.
Total dough ball weight = about 31.71 oz.
The above recipe is enough to make 4 dough balls, each weighing around 8 oz., or enough to make four 10-inch (roughly) pizzas. The recipe is intended for making a same-day. room-temperature fermented dough, with two rises totalling 6-8 hours (4 hours plus 2-4 hours). The times might need adjustment depending on the temperature of the room in which the dough rises. For added tenderness, a small amount of olive oil might also be added (about 2 t.). Since the crust will be quite light in color, a small amount of dried dairy whey (around 2 t.) might also be added to improve coloration. The oil and dairy whey are optional.
If you have some other recipe in mind that you would like me to take a look at and provide comments, let me know.