Johnamus, 35 deg. will help, but, in order to achieve true Neapolitan bake times and the characteristic leoparding that they bring with them, you're going to need to change your oven setup a little more dramatically. Here's two options:
1. 3/4" steel plate supported by steel bars
3/4" steel plate is usually too heavy for oven shelves to carry, so you'll want to run two bars from shelf lip to shelf lip and sit the plate on that. 3/4" + 585ish deg. should give you Neapolitan bake times on the hearth, and, if you position the plate near the top of the oven, the broiler should be able to match that bake time on the top of the pizza.
2. 1/2" steel plate w/ foil covering the rest of the shelf
This is a little less DIY because you're not fashioning supports for the plate, but requires the purchase of an infrared thermometer to confirm plate temps. With the foil in place, the bottom of the oven will get a bit hotter, and, with the thermostat being isolated in the upper part of the oven, you won't have a clear reading of the plate temp.
The foil technique has been played around with a bit, and, so far the results are extremely promising, but no one on the forum has actually used it for Neapolitan pizza. It might require two layers of foil (perhaps crumpled in such a way that there's air pockets), but it will work. The 3/4" approach, from what I've heard was used successfully in the book, Modernist Cuisine, but, as of this moment, it's yet to have been attempted by any forum members.
Regardless of the lack of real world testing, these are, imo, the top two candidates for Neapolitan in an electric home oven. 1/2" steel plate, for the dimensions that you'll need, will run you, at most, $50, along with the time it takes to source a local metal supplier, while the time it takes to cover the shelf with foil is negligible. Comparing $50 + maybe 2 hours labor to the kind of massive expenditure of time and money it takes for a WFO, I think it's well worth a try.