As I said, a good dough is key. Here is a good recipe:
http://www.fornobravo.com/pizza/pizza_dough.html I haven't used Caputo, but flour is very important. Costco carried an organic bread flour briefly that was very good, their sacks of all purpose flour just aren't the same.
It is a high moisture content dough so you'll think it is too sticky and likely be tempted to add flour. Resist this temptation.
Yes, high heat is essential. I max out our oven at 550F and give the pizza stone 30 minutes to warm up. Pizzas cook in about 8 minutes.
