Looking for suggestions.
It all depends what you are looking for. I personally don't consider the Reinhart dough recipe to be representative of the Neapolitan style. The classic Neapolitan style recipe as practiced in Naples uses only flour, water, salt and yeast--and no oil and no sugar. The flour is 00 flour, although you will sometimes see recipes that call for blends of our domestic U.S. flours to simulate 00 flour where 00 flour is not available. Even in his book, American Pie
, Peter Reinhart did not recommend 00 flour for his Neapolitan style recipe even though he was well aware of its use through his travels abroad, including Naples, that preceded the book. At the time of his book, 00 flours were hard to come by by home pizza makers, even at the wholesale level, so it didn't make sense to provide a recipe that home pizza makers--the market for his book--could not make. But even where the 00 flour is available, it is best used in the context of a very high temperature oven. When used in a standard home oven setting, the dough and pizza will bake out quite differently than in a high temperature oven, and it may even be necessary to add oil to the dough to keep the crust from becoming a cracker, and to make other adjustments. The authentic Neapolitan doughs are also fermented/proofed at room temperature, not in a cold environment such as with the Reinhart recipe in his Bread Baker's Apprentice
book, although there are people who have adapted doughs using 00 flour to a cold fermentation environment.
So, the threshhold question is what kind of pizza do you want to make? Once that is known, it should be possible to point you to some possible dough recipes.