Antimo Caputo makes 00 Chefs flour and 00 Pizza flour. Does anyone know the difference in gluten content between the two?

The specs are on their webpage. But I remember the SeriousEats article, which stated that the flours have the same protein content (12.5%), and that the difference is in the blend of wheats that go into the flour. Apparently it is a closely guarded secret. http://slice.seriouseats.com/archives/2011/06/the-pizza-lab-on-flour-foams-and-dough.html

All manner of specs are available at caputoflour.com.