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I used to make 90% hydration pizza dough to cook in our kitchen oven, using strong white flour - mixing by hand with a two step hydration and it was relatively straightforward. Machine mixing proper 00 pizza flour I generally hydrate at about 65% and it becomes a bit of a mess if I push it too much beyond 70%.
Deffo think strong Canadian white is way stronger than the protein % suggests.
Nef
Also suspect that the Canadian white flour is actually a hell of a lot stronger than the Mulino Marino. It's why American bakers seem to be able to push their hydration levels to c.90%+