What else can I do with Caputo Blue Pizzeria Flour?
00 flour is the closest to 'plain white flour' in English speaking countries. For instance, if you were in Italy and would like to do a pastry you would use 00 flour. However, it is quite difficult to compare to 'plain white flour' because this term is not well defined, and you find wide variations in different brands of plain white.

Technically speaking, the classification 00, 0, tipo 1 and tipo 2 refers to the ash level in the flour, as regulated by italian law. For example, 00 refers to a maximum ash level of 55%, and as you can see from your technical sheet the Caputo exactly fits in that since it is around 50%. If you are familiar, it is completely equivalent to the T45 (45% ash level), T55 (55% ash level), T65 (65% ash level), etc. classification of the French.

While ash level is a good indicator, I personally find that it not always describe well what the flour would be good for. I usually like to use it together with protein content. As you can see, although this Caputo is quite refined (ash level 50%), it has a high protein content (13%) - common for grains grown in sunny places like meridional italy - compared to the most common supermarket 00 I find. It likely absorbs more water and has a better flexibility - which is good for 'caky' and 'bready' things, and even good for elastic pastry like pate brisee but worst for flaky preparations like biscuits.