I was under the impression the the use of 00 flour was predominantly used for a WFO and the Neapolitan pies could not be achieved in a home oven only getting to 550.
Chaz, within this forum, it is generally believed that authentic Neapolitan pizza is predominantly a factor of bake time. Outside of this forum, it's a free-for-all, with experts like Reinhart and Kenji advocating a generally bake time agnostic approach. I take it a step further than most members here and state that not only is 00 flour Neapolitan dough baked for 3 min. inauthentic, it is tough and stale textured as well.
According to my calculations, around one in 300 home ovens can achieve Neapolitan bake times. It's not impossible that your oven can do sub 2 min. bakes, just highly unlikely. Before you go shopping for 00 flour, see what kind of minimum bake times you can achieve with regular flour.