The classic Neapolitan dough as it is generally made in Italy today uses a 00 flour (like the Caputo 00 flour), water, compressed cake yeast and salt. That's it. No sugar and no olive oil.
Salt and yeast have a love-hate relationship, but they need each other to make a good dough. It is considered best not to combine the salt and yeast in water because salt is indeed injurious to the yeast. In the woodstone piece, the salt and water are combined and then the yeast and flour are added. However, the time of contact of the yeast and salt is momentary and unlikely to cause any harm to the yeast. In the U.S, and possibly in Italy as well, the cake yeast is sometimes crumbled right into the flour, without any proofing in water.
Cake yeast can be replaced by either active dry yeast (ADY) or instant dry yeast (IDY). To convert from cake yeast to ADY, divide the weight of the cake yeast by 1/2; to convert from cake yeast to IDY, divide the weight of the cake yeast by 1/3. ADY typically needs to be proofed (rehydrated) in water before using. IDY doesn't need proofing before using. It is mixed dry directly into the flour. ADY and IDY can be found in most supermarkets, in the baking section, under names such as Fleischmann's, SAF, and Red Star. If you plan to do a lot of baking, it is usually far cheaper on a unit basis to buy a one-pound bag of it. Many of our members have been able to find the one-pound bags in places like Costco's or Sam's, but they are also available from places like King Arthur and several other places online. I have gone almost exclusively to IDY. Many professional pizza operators use the cake yeast, mainly for cost reasons (it's cheaper than the other forms), but even they are increasingly moving toward IDY because of the convenience and also because IDY is far less perishable than cake yeast, which must be used quickly, before it goes bad.