Is the higher thermal mass of steel better suited for the baking task than the higher thermal conductivity and lower thermal mass of aluminum?
In theory, one might be able to get a Neapolitan-ish looking undercrust in a 400 (or even lower) oven with very thick aluminum (more than 1"), but the extreme conductivity would most likely cause it to deliver too much of it's heat at the beginning of the bake and possibility result in too much contrast.
And then there's the outrageous price of aluminum as well.
Regarding the recipe, generic AP has a lower absorption value than Caputo Pizzeria, so I'd go lower than 62 (maybe 58). As far as the fermentation regime goes... Malted flours (such as AP), develop more sugar the longer you ferment them, and more sugar tends to be counterproductive to leoparding, so, for the AP, I'd keep the total ferment time to less than 24 hours. Other than that, though, there's a good deal of flexibility. Pick a regime that fits into your schedule. The most important aspect is that you use enough yeast so the dough doubles by the time you form it. As I've mentioned before, yeast quantities in recipes are only rough ballparks and, once you change around the fermentation times, they get even rougher. In other words, don't plan a party around this next bake, because the dough might be ready quickly or it might take too long. Make notes of all your temps- water, ambient/flour, post mix dough, as well as pay attention to your yeast age and, to an extent, flour age. If you're aware of all the variables and your dough doubles in too short or too long of a time, the next time you can match all those variables while adjusting the yeast accordingly. Eventually you'll be able to predict yeast activity to almost the minute in different conditions/seasons, but, for now, it's a lot of trial and error and note taking- lots of note taking.