Just returned from Naples where we ate many pizzas from bad to great IMHO. One of the best was at Antica Pizzeria Port'Alba in the historic district, they claim the be the worlds first Pizzeria. Another Pizzeria that we really liked was Pizzeria Zi Teresa on the waterfront by Castel dell'ovo.
I was fortunate to have been invited into the kitchen at Port'Alba to watch the whole process from dough to pizza. My 7 year old even got to pat and shape the dough for the Pizzaiolo to finish.
They use polselli flour which gave the crust a definite light almost fluffy and very flexible texture, asked about Caputo and they just laughed, said not so good - "non cosi bene".