You're not going to be able to do a "legit" Neapolitan pizza at home unless your oven can hit 905+ degrees.
Reinhart's pseudo-politan recipe translated to barker's percentages is:
All Purpose Flour - 100%
Water - 69.54% (this is extremely high for all purpose flour)
Table Salt - 1.53% (a bit low IMO)
Instant Yeast - 0.47%
Years ago, Pamela Sheldon Johns had a similar pseudo-politan formulation:
100%, All-purpose flour plus cake flour (she suggested King Arthur Queen Guinevere Flour) (65/35 mix)
62.7%, Warm water (around 105-115 degrees F)
0.56%, ADY or 0.3976% IDY
2.4%, Sea salt
Combine the water and yeast in a small bowl and proof until foamy, around 5-8 minutes.
Put the yeast mixture in the bowl of a heavy-duty stand mixer fitted with a dough hook. Combine the flour and salt and add gradually to the yeast mixture in the mixer bowl. The dough ingredients should be kneaded at low speed until no longer sticky, for about 10 minutes, to prevent any overheating of the dough.
Continue to knead for another 20 minutes.
Shape the dough into a round, place in a lightly oiled bowl, and turn to coat. Cover the bowl with plastic wrap and let the dough rise 4 hours in a warm place.
Punch the dough down; divide into 4 pieces, and shape into balls. Brush the dough balls lightly with oil, cover completely with plastic wrap, and let rise another 2-4 hours.
Note that you could eliminate the cake flour in the recipe. The normal rated hydration of King Arthur All Purpose Flour is 60%, so you can adjust the recipe accordingly.
Eventually you'll want to extend the fermentation time of your doughs for better flavor by reducing the amount of yeast. For more information on that subject read reply #75 of this thread: http://www.pizzamaking.com/forum/index.php/topic,26831.60.html