Yes, and that is too low to be considered VPN Neapolitan.
Cooking surface temperature: 430° C about (905oF)
Oven dome temperature: 485° C about (800oF)
Cooking time:60-90 seconds
Note, there is a translation issue that is persistent wherever you read about it. The Fahrenheit floor and dome temperatures are the reverse of how it reads - the 905 and 800 are reversed by accident. But it is 430 floor and 485 dome.
Well, let me add to the confusion
I think the guy went with 400°C because of the name of his pizzerias "400 Gradi" rather then 430/485, or even better, "426.667 Gradi", which would sound ridiculous.
"Hey, let's go grab a pizza at 426.667 Gradi! You up for it??"
However, Forno Bravo's website states the temps at "roughly 800°F":
What are the basic VPN Guidelines?
They really are pretty simple.
1. A Wood-Burning Oven: Pizza Napoletana must be cooked in a wood-fired dome oven operating at roughly 800ºF.
2. Proper Ingredients: Tipo 00 flour, San Marzano tomatoes, all natural Fior di Latte or Bufala mozzarella, fresh basil, salt, and yeast only fresh, all-natural, non-processed ingredients.
3. Proper Technique: Your pizza dough must be kneaded either by hand or with a low speed mixer. No mechanical dough shaping is allowed, such as a dough press or rolling pin, and proper pizza preparation. Pizza baking time should not exceed 90 seconds.
But since I'm not a WFO guy, what do I know. It's just interesting that there are many deviations in what the temps should be.