Several years ago, when I did the bulk of my experimentation using Caputo 00 flour in the context of an unmodified electric home oven, I came to pretty much the same conclusions as Roberto as to thickness factor but reached other conclusions as well that I thought were material and significant, as I tried to summarize in the next to the last paragraph at Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,3673.msg30921.html#msg30921
. One of the measures that I found worked well was the use of a mini-oven, which is described in one of the posts linked in Reply 3 referenced above and also in the following Reply 4 in respect of the Dom DeMarco clones I played around with. I mention the mini-oven because a mini-oven somewhat simulates the small head space that exists in most deck ovens. For naturally leavened doughs, you might take a look at Reply 7 in the same thread.
I do not recall specifically using sugar but I do recall using just about every method that we could come up with at the time to get more crust coloration in a standard unmodified home oven. Most of our work was done in the A16 thread but we tried diastatic malt (see, for example, Reply 205 at http://www.pizzamaking.com/forum/index.php/topic,1298.msg14399/topicseen.html#msg14399
), sweet dairy whey, increasing the degree of damaged starch (I ran the Caputo flour through my food processor), etc. Some of these measures worked to get increased crust coloration but they also had effects on crust texture that were different than one would have gotten using the Caputo flour in the context of a very high temperature oven. Remember, all of this was happening when there were only about 1400 members on the forum, where then like now, most of them were on the sidelines watching those of us who were on the playing field fumbling around because, other than Bill/SFNM, we knew very little about Neapolitan style doughs, and even less in the context of using a home oven for that style.
If I were to undertake a project to make a deck oven Caputo-based pizza, I would read the A16 thread and other threads and posts linked from there. It will be painful to go through the thread because of its length (19 pages) but, absent someone coming to the rescue and handing everything to you on a silver platter, I don't know of any other way to proceed. We now have quite a few members who know how best to use the Caputo flour so they might have some ideas for you.