for a "neapolitan style" homemade pizza it would be better using whole canned tomatoes (of course San Marzano are the best) than tomato purees like Pomì. Although used in pizzerias, they're not suitable for homemade pizza, which is supposed to have a longer baking time that would overcook the tomato. For the same reason, pre-cooking the sauce isn't recommended.
I drain canned tomatoes, crush them with a fork and sprinkle with salt and some EVOO before spreading them on my pizza - rather sparingly, as pizza crust shouldn't be overwhelmed by tomato (this was the main mistake I made when I started making pizza by scratch!).
As for neapolitan pizza dough, it's supposed to be rather thin, crispy outside and soft inside - not just bread covered with tomato. This is the reason why you need less yeast and more water than a regular bread dough. This also makes easier to spread the dough. BTW, this has to be done by hand, never with a rolling pin (another mistake I made at the beginning). To prevent dough shrinking, I spread the dough on a parchment paper sprinkled with flour, without greasing it. It works very well.
As for the flour, most recipes suggest to use a blend of high gluten and double 0 flours. I generally use only a pure high gluten flour like Manitoba and I'm very satisfied of the result.
I also read on a book ("La vera cucina di Napoli" by Jeanne Carola Francesconi) that a good recipe for homemade pizza dough calls for 100 grams of potatoes, boiled and mashed, each 400 grams of flour. I never tried this recipe, so can't say how it works...but if someone will try it, I'll be glad to know the result:)