I'm italian and it's just 2 weeks I've decided to bake my own pizza. I LOVE this forum and the people on it, but I've also found a good italian one with a lot of infos (especially for the Neapolitan style dough, with all the fermentation, maturation techniques etc).
As I want to give back a bit of knowledge I've stolen from here
I'm available to translate for you some infos if you need.
here's the link: http://laconfraternitadellapizza.forumfree.it
IMHO you can use a google translate to understand where the infos are and then I can help with a proper translation.
Tonight I'll bake my first pizza with the Caputo flour, fingers crossed for the result, this morning I was closing the balls and the smell and texture was amazing!!!