I understand that you have a wood fired oven but can you tell us what the operating temperature range of that oven is? If it is not high enough, it may be difficult to get good results even with an "authentic" Neapolitan dough recipe. Also, there are many different 00 flours so it may be necessary to modify whatever recipe you decide to use to accommodate the particular 00 flour you are able to locate where you are in Canada and to adapt its use to your particular oven. If you can get the Caputo 00 Pizzeria flour, that would perhaps be the best choice for your purposes.
I would not advise moving too quickly to the use of natural starters. If I were you I would work to perfect your pizzas using the basic ingredients of 00 flour, water, sea salt and yeast (fresh yeast if you can get it). To the best of my knowledge, there are only about two or three pizzerias in Naples using natural starters, so you can get authenticity without having to use starters.
Remember also that authentic Neapolitan doughs are made and fermented at ambient temperature or in a controlled temperature environment. The doughs are not cold fermented. This means having to learn how to make and manage doughs over a wide range of ambient temperatures (e.g., summer and winter), and using the doughs the same day as made. In my opinion and experience, working with same-day doughs made at ambient temperatures is a lot harder than making cold fermented doughs. I think that most would agree that making cold fermented 00 doughs, as many pizza operators do in the U.S., are not "authentic" Neapolitan doughs, at least not in accordance with the standards used in Naples.
Your original request for assistance is very broad and can be answered in so many different ways. So, if your interest in 00 doughs is narrower than my characterization above, you may find it helpful to narrow the scope of your request for help.