I will follow the order you pose the arguments in the first place. However I was more interested in the making process, then the topping, as there is a lot to talk about the last.
Also as I pointed out before, the translation on this website and other American sites, is wrong in many points.
Many use Sunflower oil, it is true, but this is not the tradition. The fact is the long time ago', when the pizza was exclusive to Naples, the only two fats available in the city were Rendered pork fat and Olive oil from the Sorrento peninsula. The olive oil from the Sorrento peninsula is very mild, and now too expensive, so most pizzeria have turned to sunflower oil both for a mild taste and especially for cost. "Da Michele, which produces the best dough in Naples by any standard, top it with Soya seed oil.... But as I said is because of the mild taste.
The original document talks about dissolving the salt and the yeast in water, directly, without 10 per cent of the flour. It got somehow changed in the last version or translation.
You are right that the amount of flour vary, but 1.7-1.9 it is already too much. .
Depend of the tomatoes and the rest of ingredients, but most pizzeria add salt at the end, to avoid the pizza being too salty overall (some mozzarella are very salty and you do need to add salt at all).
The tradition is to slice it directly with the "spatula", the dough scraper, on the "bancone", work bench. Very few use chopped garlic, and many slice it in advance.
You are right, there are evidence of the pizza with Tomatoes, mozzarella and sometimes basil, being made much earlier then the visit of Queen Margherita in 1889. In fact the document say ..."1796-1810". It was known simply as "Pomodoro e Mozzarella". I have to say that the first pizza napoletana was probably made around 1660, without tomatoes, and add very simple topping.
The pizza you have described, in the dough process, is a very standard form of the first disciplinare being published 10 years ago. average 1.8kg flour and 8 hours fermentation. Using the Caputo red, reinforced flour, for only 8 hours, will mean that the pizza will feel heavy on the stomach and hard to digest.
The ancient neapolitan pizza was light and easy to digest, because was made with natural leavening, and with long fermentation, given the chance to let the enzyme simplify both the proteins and starch. This is the tradition, and the only way you will produce an outstanding pizza (better then the average served in Naples).
the Caputo flours, are milled from different grain. However if it is a 00 flour, it means is milled to a 00 consistency, it cannot be a mix of 0 and 00.