Thanks for posting your recipe. With your high-temperature oven, you have an advantage over those of us who have standard home ovens, even when using all-purpose flour to make Neapolitan style crusts. However, after converting your recipe to baker's percents, I am hard pressed to see how you can get good results with your formulation and instructions. Using the ingredient amounts you posted, I get the following for baker's percents:
100%, All-purpose flour, 1000 g. (35.27 oz.)
6%, ADY (active dry yeast), 60 g. (2.12 oz.)
4%, Sea salt, 40 g. (1.41 oz.)
62%, Water, 620 ml. (21.87 oz.)
5.5%, Olive oil, 60 ml. (1.97 oz.)
The hydration percent is OK for what you want to do, but the yeast is far too high, even for a same day dough made within about 3 hours total, and your salt and oil levels are also on the high side. The large amount of salt may in part compensate for the high amount of yeast, but it is questionable whether the enzymes in the dough can act fast enough to release enough sugars from the starch to feed the yeast and also provide enough residual sugar in the dough at the time of baking to promote browning of the crust. I note this since your recipe does not call for any added sugar. I would think that your dough rose very fast, especially with the use of warm water, and that the crust received most of its coloration from the high oven temperature rather than from residual sugar. I would also think that the enzymes couldn't have acted fast enough to produce enough flavor-contributing byproducts of fermentation to give much flavor to the crust. The flavor may have come more from the carbonization of the crust during high-temperature baking.
It is possible to make a Neapolitan style pizza using all-purpose flour, although it won't be as good in my opinion as one using a good 00 flour. I understand that Chris Bianco of Pizzeria Bianco in Phoenix has at some time used bread flour for his Neapolitan-style pizza dough, and Peter Reinhart, at page 107 of his book American Pie, has a recipe for Neapolitan-style pizza using all-purpose flour. Reinhart recommends as high a hydration percent as possible, even to the point of producing a "sticky" dough rather than a "tacky" dough. I estimate that his recipe calls for 65% hydration. All-purpose flour can tolerate this level of hydration, although it is on the high side and will most likely produce the sticky dough that Reinhart recommends. Reinhart also recommends overnight refrigeration of the dough before using, although he also suggests a room temperature rise in combination with a period of refrigeration for those who want to make a same-day dough. He also recommends using a small amount of oil to tenderize the dough, but this advice is more for the typical home pizza maker, not one with a high-temperature oven.
To modify your formulation, I would recommend cutting back your yeast to between 0.5-1% (5-10 grams), reduce your salt to 2.75% (27.5 grams), reduce the olive oil to 2-3% (20-30 grams), and use a 24 hour cold fermentation if possible. If cold fermentation is not possible, I would try several hours at room temperature and use cooler water. You will have to do some experimentation with these factors to see what combination produces the best results.