I posted something on yeast and fermentation periods here: http://www.pizzamaking.com/forum/index.php/topic,28186.0.html
But I would like to welcome you to the wonderful world of Neapolitan Pizza!! Let me just warn you that it is both hard and easy. It has taken me over six hundred and fifty pies in my WFO to dial in at least 4 recipes that I need depending on the season, humidity and my room and outdoor temperature. While I'm still experimenting, I at least have my "go-to" plans in place when I need them. There is no "magic" recipe but there are fantastic places to start. TX Craig's is a little advanced for a beginner but it's something you should eventually try, but it requires you to keep the dough very, very cool but NOT cold. If you are just starting out, go with a longer ferment with IDY in your fridge. Then ball and monitor your doughball's texture each hour so you can find the sweet spot for when it's easiest to work with and gives you the best final product. This could be anywhere between 4 hours to 8 hours, and Craig likes to go 12.
The hard part is getting practice and dialing in the specifics. The easy part is that, if you keep notes and measure everything, you'll be able to replicate your best results without any problems.
Wish you luck and look forward to seeing some pics of your first pies!