If we are to assume that a Neapolitan style pizza should be made using a 00 flour, then you really need to discuss the relationship of damaged starch and the enzymes (alpha amylase) that work on damaged starch. I took a stab at explaining this relationship at Reply 46 at http://www.pizzamaking.com/forum/index.php?topic=17555.msg179560;topicseen#msg179560
. In the case of 00 flour, you don't want to do something like adding malt to it not only because the malt would lead to an overly wet or sticky dough but also because that would render the dough unusable at very high oven temperatures because of the excessive sugar level that would lead to burning at such temperatures.
By contrast, in the U.S., most domestic white flours have more damaged starch than 00 flours, so malting such flours is common to increase enzyme performance. But, because of the malting in these cases, the doughs cannot be baked at very high oven temperatures.
So, to answer your question, I would say that a high falling number is a necessity for the Neapolitan style pizza when made with 00 flour. At lower oven temperatures, malted flours make it possible to make many other types of pizzas that can be baked at the lower oven temperature without burning them.
The second sentence of your post is correct. I discuss related aspects in the post cited above.