You did a very nice job with your presentation. It was competent, thorough and indicates a good grasp on your part of Neapolitan pizza. I could also feel your passion and I commend you for it.
As you may know, in Italy, Neapolitan pizza dough is based on using 00 flour. For the longest time, 00 flour was not readily available in the U.S., and those 00 flours that were available (and you really had to hunt them down) often came with no recipes or instructions on how to use them. The doughs also didn't bake well in standard home ovens. As a result, recipes evolved using flours that were intended to be "clones" of the 00 flour that home pizza makers could use with reasonable success in their standard home ovens. Your recipe is but one example of such a recipe. Pamela Sheldon Johns, a cookbook author who wrote a book on Neapolitan pizza, Pizza Napoletana!, didn't include a dough recipe in her book using 00 flour; instead, the dough recipe she did include, which she called Classic Pizza Dough DOC, uses a combination of all-purpose flour and cake flour. I suspect she included that recipe rather than one using 00 flour since readers of her book wouldn't know where to get 00 flour or how to use it if they were able to locate some. If the flour isn't in the supermarket, the average person will not go any further to locate some.
Other "clone" recipes, including some from Ms. Johns, include combinations of all-purpose flour and pastry flour (including a Julia Child version) and I even came up with my own preferred version using bread flour and pastry flour. The "clone" versions do a pretty decent job for what they are, but they fall short of the real thing. So, if you are in the position to get some 00 flour, you might want to consider it as the next step in your evolution toward the more classical Neapolitan pizza. Unless you have a wood-fired oven, you won't completely replicate the authentic Neapolitan pizza experience, but you can get a very good pizza nonetheless. The 00 flours that are most commonly available in the U.S. are Bel Aria, Delverde and Caputo 00 pizzeria flour. Of these, the Caputo is the best in my opinion, after having used all three brands fairly extensively. There is also a "clone" of 00 flour put out by King Arthur, but it is not an Italian flour, as are all the others I have mentioned, and it is a poor imitation at that (again, in my personal opinion).
I don't know what kind of equipment you have at your disposal, but if you have a pizza stone and a peel and a regular home oven, you should be able to make some decent 00 pies. If you don't have a stand mixer and make just enough dough to make a pie or two, you can use hand kneading. I do it all the time with 00 flours. There are many recipes at this site for using 00 flours. Some are more esoteric than others but there are some basic recipes that are available here at this forum that you will find nowhere else and that you might consider as part of your learning experience. A good example are some of the recipes posted at the A16 thread and at the Sophia thread. If you try and succeed with these, you can always move on to the more esoteric versions, if only to push the envelope. I'm willing to help you in any way I can, since I sense how seriously you take your pizza making. I can also help you locate materials if you need such help. I'm sure others will do the same.