You are correct about the 00 clone flour combinations although usually the ratios are the opposite of what Mario Batali recommends, in other words, 1 part cake or pastry flour to 3 or 4 parts all-purpose flour. Mario's version would indeed be lower in protein and gluten than the other clones, since cake flour has a protein content of around 6-8% and pastry flour has a protein content of around 7-9.5%. All-purpose logs in at around 10-11.7%. Depending on the brand, 00 flour ranges from around 10% on the low end to around 12.5% on the high end.
The Naples pizzerias that are most often mentioned as being among the best are Antica Pizzaria da Michelle and Pizzaria Brandi. Was it one of those places that the Italian lady mentioned to you? The four seasons pizza she mentioned is called Quattro Stagioni, which translates into "four seasons". For this pizza, tomato pieces are distributed over the dough and the pizza is divided into four sections, each representing one of the four seasons, using thin strips of dough to delineate the four sections. The classic Quattro Stagioni pizza calls for the use of asparagus (spring), zucchini (summer), olives (fall) and potatoes (winter). (The zucchini and potatoes are cut into 1/4” slices and blanched before placing on the pizza.) Over time, the topping have changed considerably to the point where almost any combination of toppings can be used. One version, for example, includes the following toppings: roasted artichoke hearts, peppers, mushrooms and prosciutto. Mozzarella cheese is distributed over the entire pizza. Simple but elegant.