I do not normally pay to much attention on where the cheese goes, nor does the majority of neapolitan pizzamkers: I grab some and throw it on the pizza and when it melts it usually gets almost everywhere, but yes I could pay more attention to this detail.
For the pizza napoletana the basil should always go in when baking. Some add more once out of the oven.
The flour is like a mixture of 0 and 00 (the difference is the refinement/ impurity level, not the strenght of the same flour).
I am glad you went, but as I said early, I am only there on Saturday and even then, not always...
I hope you had an overall good experience and that the product met your expectation and the highest standard we keep on Saturdays.