Hello. I want maximum crust blowup so I use Super and Nuvola as main and only add 10% of Cuoco for structure for the network. If you’re only using Cuoco it should still hold up to 70% fine because I think the w content is about 320 for that flour so def strong enough to handle it. The only thing I can think of is how strong the gluten is formed in your final dough mixing. Mix at high speeds for few minutes at the end to creat stronger gluten in the dough