I would not say that it is the same training you would get in Antica as the one you would get in Naples.
I have met and received feedback from several people that have trained in US only to then later get to Naples and see the discrepancies with their own eyes… On the other hand I believe they are doing as much as a good job is possible from a virtually one man operation over there, however:
Firstly at Antica they do not have an authentic Neapolitan oven and therefore cannot train you on how you should manage it and cook with it (one of the most important things!!!). Most importantly from videos I have seen before (not seen the latest videos and cannot access streaming from this PC), they do not form the disc or skin (as you guys say) properly. I know they have recently got a fork mixer at least (before they use to train on a Planetary), which is a good point.
In Naples, you would attend a proper course with even professors from the University of Naples to cover some scientific aspects. Plus, if you opt for the stage, you will have the chance to work alongside some very good pizzaiuoli in Naples, in possibly very busy pizzerias. The classes are run by the same very experienced pizzaiuoli.
Take for example the Japanese guy you have been viewing on youtube. He trained and possibly worked in Naples for a while to acquire the technique. Compare him to the people that have only trained in US and went on to open and operate pizzeria.. It was fine few years ago when things were extremely difficult and in Naples rarely they run courses (I believe Roberto of Keste came out of one of those earlier courses in Naples), but having had a look at the training plan and having discussed this with the VPN guy in charge of the courses, I believe you would give yourself a better chance if you attend the course in Naples.
Alternatively, I believe Roberto himself now runs courses at his pizzeria in NYC, but again I believe a trip to Naples would be more beneficial.
Myself, as I got increasingly busier and have had less time to cover the training aspects of consultancy over the last year, I have found an agreement with a pizzeria in Naples that I respect greatly, for them to cover that technical training for me for all our recent Forno Napoletano’s clients that also needed training/consultancy.
Most importantly, a course is just a course. Do not expect to come out as a finished pizzaiuolo able to run your own busy pizzeria. But you should at least acquire very a strong base