I personally don't agree with or understand why the word "true" is used when describing the current ideal of a Neapolitan pizza.
Maybe 'true commercial version' or 'true' to the AVPN standard, but not true as the original. At least, none of my Neapolitan family or friends....which have made pizza and have dough recipes that were used decades before the current ideal version.... made pizza that had the distinctive leoparding you see today. And most of them didn't have a wood oven in the home, and they certainly didn't care if the oven was 500* or 900*, as long as the ingredients were fresh and the pie was good. Maybe it's a generational thing....most of the family and people I mentioned have long since passed, most of them 20 or more years before AVPN standardized the process. I am thankful that they gave their tradition to a few of us to enjoy. BTW, I love the style of Neo being done, and it happens to be my favorite, so I'm not knocking the pie at all.
But for me, true Neapolitan will always mean using good quality flour, local fresh ingredients and simplicity....in every way.
Sorry for the philosophical off topic, but as it relates to the thread....enjoy the process and you'll get there.