Timur, while it's possible to get Neapolitan bake times out of electric ovens, I think the odds are low that you'll be able to achieve them with this particular oven. Assuming the specifications you linked to are correct, you should be fine on the hearth heat, but, as John pointed out, the top heat is questionable. I would probably go as far as to say that the top heat is very questionable.
In order to know, for certain, if this oven can bake a pizza in 90 seconds or less, we need considerably more information. Overall wattage, broiler wattage, broiler arrangement/number of passes, distance from broiling element to refractory hearth, refractory material composition, weight and thickness.
Even if the broiler is strong enough to give you Neapolitan bakes, you're going to have to raise the hearth to fully utilize it- to within 3". That in itself, for this kind of oven, is especially difficult, because you basically have to weld a new frame to support the stones.
Lastly, you're also talking about something that I've never seen done in this kind of deck of oven. This is completely theoretical.
This oven is made for NY style pizza. With practice, it should be able to handle just about any possible NY style bake time, from 2.5 minutes up to 10. Instead of trying to convert it for Neapolitan use, I'd use it for what it's made for.