Jimmy, while you'll find different opinions on what constitutes a Neapolitan bake time, I think you'll find a good number of people who believe that 2 minutes just qualifies. 3 does not. 3 is solidly Neo-NY, and Neo-NY is generally not that crispy. It depends on the oven environment and dough formula, but crispiness is closer to 4 minutes.
The ideal flour for NY is bromated bleached 12.7%-13.2% protein bread flour. If you're willing to sacrifice most crispiness at 3 minutes and truly want to be 'neo-ny,' then you might want to blend the caputo with bromated, but I personally feel pretty strongly that both a 90 second NP and a 4 minute NY are inherently better pies than the middle ground that lies between them.