Neapolitan pizza dough--compensating for bread flour vs. 00 with higher hydration?
I'm interested in trying to make a neopolitan-style pizza dough this weekend (I'm actually going to be in Naples next week, so I'll be able to do some on-the-ground research ;) )
I'd like to try to hack something workable using some bread flour I've got at home rather than running out to buy Caputo right now. My understanding is that the protein content of "Tipo 00 for pizza" and that of common American commercial bread flour is similar, but that they differ mainly in the fineness of the milling and thus the amount of hydration the flours "take" (i.e. for equal hydration percentages, you'll get a much runnier dough and larger cornicione bubbles with the 00 flour than a coarser bread flour).
Essentially, FreshLoafers, I just want to crowd source some opinions--can I get something passable using plain old bread flour and compensating with a higher hydration? I've read some mixed opinions about other differences between Caputo's 00 for pizza (ash content, etc.) that might also affect the final product, so I thought I'd solicit the wisdom of the internet.