Pizza Freak, I have had great success following pizzanapoletana's (Marco's) guidelines for making Neapolitan pizza. He has been fortunate enough be able to pick the brains of the best pizziolo's in Naples. His wisdom and insight is invaluable when it comes to making an authentic Neapolitan pie. If you click on his name on one of his posts there is a way to go back and read everything he has written on the forum. I know it might not seem like an easy or simple recipe at first, but it really is. If you are going to learn to make Neapolitan pizza you might as well learn to do it the way the best places in Naples do.
At one point I did some experiments with using IDY instead of a starter with his "recipe" and the outcome was really great. Yes, I do prefer the dough made with a starter culture, but even the IDY version is really some of the best crust I have ever tasted. Everything you need to know is in his posts. After a recent visit to Naples, I was shocked to find that what I learned form him, Pete-zza, and the rest of the generous folks here at the forum was enough to let my dough stand solid ground with the pizza there. Thanks to this fourm all of this was accomplished by the time I made it to the bottom of my first bag of Caputo.
A few words of caution.
Try pulling your pies out before you think they are done. Most of the pizza in Naples looks quite pale when compared to what you grew up with in New Haven. Even though my home oven is putting out 800 I can't even get close to the color they have in the better places in Naples. Pulling them early will help the pies to be more tender. For a long time I thought I was messing up my mixing, or fermentation regimen, but I was just leaving my pies in the oven too long trying to match the look I saw in pictures from pizzerias with Neapolitan wood burning ovens.
If you are going to use the recommended long slow rise make sure the temperature of your proofing room is no more than 70 degrees. I have a small room with a window mounted air conditioner that lets me regulate temperature easily, but if I just use standard room temp I have to use the dough much earlier even if I up the salt level (to slow down fermentation), or use less yeast. If the dough has doubled in the second stage of fermentation it is definitely time to use it, and it may even be too late.
I know you say you are going to use a 500 degree oven, but if you have grown up with New Haven pizza you are going to be disappointed no mater how great your dough is. Crank that oven up as far as it will go (probably 550). Do a search on the forum and find out all the tricks you can play with a standard oven. Some ovens have a calibration to get another 30 degrees, some ovens will stay on full blast with the broiler setting. If you have a self cleaning oven, get in there and trick it out. If you don't get up to at least 650 you are going to need to add oil to your dough. Also try mixing some high gluten flour with the Caputo, maybe 30%. This is the only way I have been able to make a crust with the proper texture in a 550 degree oven. Pepe's is not using Caputo, they are using Pillsbury flour with a fairly high gluten content.