Can you tell me how the Caputo 00 flour is VS. Giusto High Performer Pizza Flour? Will you get the same pizza as if you were using the Caputo 00?
The High Performer has a protein content of 13% so it's on the stronger side.
Which Caputo 00 are you planning to use? The "Pizzeria", the "Chef's flour" or the "Rinforzata"?
These will probably perform very differently. As Mike mentions, it also matters if you're using the Caputo Pizzeria or Red. The red has more protein in it.
That said, it's not just the protein content that will make a difference. The type of wheat and how it's milled.
What style of pizza are you trying to make?
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