Steel plate can deliver on near neapolitan pies in a no-frills home electric oven. I don't know about 1/4 inch plate, but I have 3/8 inch and have badly burned many pies in under 30 seconds; that is, when the plate is 750F or so at launch. I don't bypass the self-clean, since there is none, I simply isolate the thermometer in the oven by placing aluminum foil around it and around the edges of my slab (covering from the perimeter of the slab to the wall of the oven on all 3 sides), thus making a small oven from the top shelf of the oven to the oven ceiling. The idea is that the broiler never cycles off so the slab gets up to 800 and the air temp has topped 1000. I forget which thread, but I got these ideas from someone here at pizzamaking. Anyways, these are self-cleaning cycle temps and probably not great for oven longevity; which I would have gladly risked if the pies were coming out great (some did, but I needed greater consistency).
I'm happier with the steel not on the highest, but second-highest rack. Bottoms cook more nicely when steel temp is around 650F--around 60 seconds. After 60 seconds, about 30 to 60 seconds of doming is needed, (too much time IMO, but wacha gonna do?) so I'm still trying to get the best balance, but at least I'm not as worried about harming oven.
My assumption is that armed with an infrared thermometer one can get good, consistent near-neapolitan results.