No, I do not sell Caputo!
There are many flours that states to be "studied" for Pizza Napoletana. I have tried most of them and to produce what I would call an authentic pizza napoletana you need a medium strenght flour, while most of these are quite strong, Caputo Pizzeria is just about at the stronghest parameter for flour that I would reccomand.
In addition, Caputo mills in a natural way without adding enanchers (on request he may add ascorbic acid AKA Vitamin C a stabiliser in doughs) and this gave ananched flovours in the final crust.
I personally prefer even a flour with lesser strenght (W value which is an indication of the gluten contenent which may vary considerably from the Proteins value) by Caputo, however this is not exported both in US or UK (where I live at the moment).