I assume the post you were referring to with respect to the 45 revolutions is this one: http://www.pizzamaking.com/forum/index.php/topic,6322.msg54238.html#msg54238
. I didn't see a dough recipe at that post, but if the dough is to be fermented at room temperature, two teaspoons of salt for 3 1/2 cups of flour, or about 2.3% for a typical 00 flour, would be quite normal. In fact, in Naples, especially for 00 doughs to be made in the summer when it is warm and it is desirable to slow down the fermentation process, 2.3% salt would be a bit on the low side. I agree that in a cold fermented dough, it is perhaps not necessary to use such high amounts of salt.
As between using IDY and ADY, it is a matter of choice which to use. You should get acceptable results either way.
I wouldn't recommend baking a Neapolitan style dough, especially one based on using 00 flour, on anything but a stone surface. Even then, you are not going to get results that are anywhere near authentic. For that, you would need a much higher temperature, in excess of 800 degrees F.
For information on starting a culture, I suggest that you look at this board: http://www.pizzamaking.com/forum/index.php/board,37.0.html
. Once you gain an understanding of the way that starters work and their compositions in terms of their hydration levels and amounts to use, you might find it helpful to use the preferment dough calculating tool at http://www.pizzamaking.com/preferment_calculator.html