What the big deal about double zero flour.???

I went to the local Italian store and bought 5 pound of Antimo Caputo (from Naples) flour.   First of all, it is expensive.  I think it was $5 for 4 pounds or was it $15 for 5 pounds, I do not remember.   I didn't care because I wanted to try it.

I made several 1 pound portions, used two and froze the others in separate oiled freezer bags.

I made two pizzas.   One in the oven on a 1" granite stone properly brought to the highest temperature my oven could handle, (550 degrees according to the oven gauge readout) and the other on the grill, supposedly 650 degrees according its temp readout.   The benefit of the grill is that it cooks from the bottom so hot that the whole slice of pizza stays crisp and stiff.

Regarding the taste, They both tasted the same.  But different from pizzas made with other flours, this pizza was very chewy.   IMHO this was neither a good think or a bad think, just different.  But I could see how some pizza lovers could rave about it or not like it becaues it is too chewy.  

Any of you have a comment ???