KM, I wasn't able to see the website and recipe before because my antivirus software kept blocking the page for some reason.
The recipe calls for yeast, and doesn't specify but they are likely referring to baker's yeast or CY and not brewer's yeast. It is given as 3-4gm per 1.7-1.8 kg of flour which is 0.17 - 0.22% (baker's percents) of the flour weight. How long it takes the dough to ferment is a relative value. This depends on several factors such as ambient temp, salt amounts, hydration of the dough, strength of flour, volume of dough, type of yeast, strength of yeast, etc.
According to the website and for that particular formula, the dough should take between 8-12 hours to leaven at 25C (77F). If I am using 0.2% CY at a room temp of ~75F, it will take my dough about 12hours before it is ready to use. Looking back at my notes, I have a relative value of 0.2% ADY and around 0.15% IDY as giving approximately a 12hour fermentation time as well. Again these numbers are relative so you'll have to learn to watch the dough and make adjustments accordingly.
KM, I'm not a pizza authority but I have spent some time in the kitchen playing around with the different flours, blends of flours, and various ovens and oven setups. As others mention, it is very difficult to make a Neapolitan (NP) style pizza in the home oven. It's not an ideal setup, but that hasn't stopped some of us from trying. You can read through Omid's excellent thread that member Jet_Deck linked to and see if you can get some ideas. There are 2 other threads with different member's results in a home oven. On the home page at the bottom is a google search box. Search for "Nearlypolitan" and "almost-wfo-politan" and have a read for some ideas.
The LBE will get you almost there. There are several threads on the LBE as well, and you can get a better idea about what is possible and what is not.