One of our more prominent experts on authentic Neapolitan pizzas is pizzanapoletana, and he should feel free to comment on the question you have posed. However, if you are using 00 flour and a standard home oven, as opposed to a very high-temperature oven as is used in Naples, then you will have to make some adjustments to your recipe. You will want to keep the hydration level (the ratio of the weight of water to the weight of flour) on the high side but not so high (say, above 55%) as to produce a cracker-like crust because of the longer required bake time. Also, you will want to add a bit of oil to your dough to achieve more softness in the crust and crumb as well as slightly better extensibility (stretchiness) of the dough.
Another option if you are using a 00 flour with a fair amount of protein, such as a moderately strong flour like the Caputo 00 flour, is to use a 00 flour with a lesser amount of protein, such as the Bel Aria brand. The Bel Aria 00 flour won't be as good overall as the Caputo 0, but it will be yield a softer, more tender crust amenable to folding a libretto.
If you haven't yet discovered some of the Caputo 00 dough recipes that should meet your requirements, you may want to take a look at the A16 thread on this forum. Much effort was devoted there to trying to find ways to improve the performance of the Caputo 00 flour in a home setting.
Since you posted in the Neapolitan section, I assume that your emphasis was intentionally on that style. However, the foldability characteristic you mention is inherently a part of a classic thin New York style pizza, with a dough that typically has high hydration (e.g., from 58-65%), a bit of oil, and a thin crust with a drooping tip--the quintessential New York street pizza that Tony Manero (John Travolta) folded and ate in Saturday Night Fever (did you know Travolta's sister played the pizza lady?).