Overall, I would say the Caputo 00 pizzeria flour. It has a good protein content and lends itself well to long fermentation times, both at room temperature and under refrigeration (cold fermentation). It is a very high quality product.
Where I want to make a Neapolitan style pizza more quickly, I might choose to use the BelAria 00 flour instead and preserve my Caputo 00 pizzeria flour for those applications where it is best suited. As best I can tell, the BelAria 00 flour has around 10% protein (as compared with 11.5-12.5% for the Caputo 00 pizzeria flour) and works best for short fermentation times (room temperature). I have used the BelAria 00 to make pizzas within a period as short as an hour (using a proofing box). Many of the "egg on pizza" pizzas I make are based on the BelAria 00 flour for that very reason. The BelAria 00 also does reasonably well under cold fermentation. Either way, you have to watch the dough so that it doesn't overferment, especially for room temperature fermentation, and especially during the summer where high room temperatures are common. Although I haven't yet tried it, the new Caputo Extra 00 flour that is now being sold in 1 kilo bags may be closer to the BelAria 00, possibly somewhere between the Caputo 00 pizzeria flour and the BelAria 00.
As best I can tell from my experience in using the Delverde 00 flour and observing its performance, it appears to have a protein level between the BelAria and Caputo 00 pizzeria flour. The labeling information is rather poor so it is hard to tell how best to use the flour. By the time I figured it out, I had used up just about all my inventory of that flour. At about that time, I discovered the Caputo 00 flour, so I abandoned the Delverde. That was good timing since the only source online that I had for the Delverde 00 flour apparently closed shop. It is still available at some neighborhood Italian specialty food stores but there are none near me.
What I have discovered is that it is hard here in the U.S. to get good, reliable nutrition information and technical specs on the Italian flours, even from the importers and foodservice companies, several of whom I have called to try to get that kind of information. Fortunately, Marco has provided information on some of the Caputo 00 flours but I wish more information was available. With better information, especially technical specs, I would have a much better idea of how the flours might perform and best be used.
I might also add that King Arthur sells an Italian style "00" flour that is considered to be a "clone" of the Italial 00 flours. It has a protein content of 8.5%. In my opinion, it is a poor imitation of the real thing and do not recommend it.