Very interesting feedback. I have to tell you, I've had pizza in at least 50 pizzerias in and around Naples, though mostly outside of Naples in the province of Caserta, which borders the Naples province to the north/east. I also happen to have relatives who have a pizzeria/ristorante (it's called Due Monti) in Baia e Latina, a village about an hour from Naples where my father's parents came from. I've spent hours eating and making pizza with them in their amazing brick oven. Some of the Pizza Margherita you get in the pizzerias in Caserta certainly looks like the Da Michele pizzas, but a lot of it does not at all. Frankly, very few of the pizzerias I've been to in that area make their pizzas in 60 seconds, as far as I can recall. My cousins, the Perrottas at Due Monti, certainly do not. It's typically more like 2 to 2 and a half minutes, actually, depending on the pizza. Regardless, to cook a pizza in 60 seconds, you would certainly need an oven to be hotter than the Millars oven can do. So I can answer your exit question straight up and without hesitation: if that level of heat and that short of a cook time constitute the immutable standards for you, then forget about the Millars oven. You can, however, easily maintain 750 to 800 degree floor temperatures, which is fine for a 2 to 2 1/2 minute pizza that is also perfectly authentic by my apparently pedestrian standards.
On the topic of whether a pizza has to look exactly like the ones that come from Da Michele (it's famous, I know, and I admit I've never been there) in order to qualify as authentic "pizza napoletana" ... well ... that one's just a head-scratcher for someone that has been to the area as many times as I have and eaten at as many pizzerias as I have.