Saturday night Pizzas , Prosciutto with 70% hydrated AP flour and one of my favorites;  Caramelized onion and fennel with 60% hydration Caputo flour.

I tried this experiment twice now and surprisingly , people preferred the extra chewiness of the AP flour compared to the Caputo Flour.  Next time I think I will try a  50:50 mix  - that might provide the best of both. I also added a little Olive oil to both batches this time , and noticed very little difference in cooking or taste, so might as well leave it out.