OK, the pies have been baked and devoured and the results are in. The pies were all among the best I've ever made, but the tomatoes must get most of the credit. The San Marzanos from my garden are at their peak. Just chopped, lightly seasoned, and sprinkled over the crust - a truly bright tomato flavor that brought out the best flavor of the crust.
Regarding which was the better crust, Caputo or Giustos, the results are not clearcut. In fact, the first two pizzas out of the oven, one made with Caputo and the other made with Giustos were judged to be the best, perhaps because the oven was the hottest for those pies. The Giustos dough was not as soft and was harder to stretch out than the Caputo. The Giustos pie shown in the picture below puffed up a great deal, but I think that is because I didn't stretch it out as much so the dough was thicker to start with.
Any way, the concensus was that the Caputo baked very hot (990F) was the best. I'll want to do a lot more testing because all of the pies were splendid.