I used to make pizza with regular super market flour, but i recently found some caputo flour in an italian super market around here and gave it a try. I had read about it before but kinda brushed it off, but this flour is seriously just great to make dough with. I bought caputo 'pizzeria', they also had some other flavors at the store. So... I guess i was wrong brushing it off and will go to that supermarket again tomorrow and buy more of it.
I have been using bread flour too. What i feel is better about the caputo flour is that it makes the dough more fool proof. I sometimes had problems with too thinly stretched spots in the pie, which in combination with my steel shovel turned into small disasters when trying to launch it in the oven. I feel it stretches better and more evenly. Taste wise i had no complaints about the bread flour whatsoever. I have only made same day dough with it for now.