I have only used Caputo for the few years and swear by it. Blue for quick 6-12 hour proofs and Nuvola for anything over that.
For starters I would stick to 12 hour max and hydration around 60% until you have mastered the handling and stretching of the dough. And ball up at least 4 hours before using to help with you shaping if not you will experience spring back and very small thick pizzas.
I’ve chatted through some of the basics with a few on here on the phone and happy to if you get stuck or need a springboard buddy.
Cheers
Pitch
And very good at chatting it through you were mate!