I might be stirring up a hornet's nest here, but if someone took Keste's, Motorino and Paulie Gee's dough, stretched them to the same thickness factor, topped them with identical ingredients and baked them in the same oven under the same baking conditions for the same amount of time, even the most obsessive Neapolitan pizza regular wouldn't be able to tell you which was which. The only metro area NP pizza that I could tell apart from the others is Forcella. That's very distinctive.
They're all, as far as I know, Caputo pizzeria flour. Paulie is tight lipped about every aspect of his process, but, at the temps he's working at, I highly doubt that he's using a blend.
You might have slightly different consistency doughs, but, there should be stretching videos for all of them- which should help you dial in the right water and the right amount of kneading.
On our tour last year, Roberto gave us the dough formula for Keste, but others wrote it down. It's most likely very VPNish. Paulie's going crazy with the toppings, but I believe these are all very traditional Neapolitan doughs. I know that Roberto is doing multi day ferments, and I'd bet money, from the taste of the crust, that Motorino and Paulie are doing multi days as well.
That's not everything, but I think it gives you a start.