It is hard to apply the word "great" in the context of using an unmodified home oven to make Neapolitan style pizzas. You would have to have a wood-fired oven capable of much higher temperatures to make "great" Neapolitan pizzas that emulate the authentic Neapolitan pies. The best you can hope for in a home oven setting is to make the best Neapolitan style pizza possible under the circumstances. Since I have a home oven (mine is electric), that is what I have tried to do. Since your oven has a higher maximum temperature than mine (which maxes out somewhere between 500-550 degrees F), you should gain a slight advantage with your higher temperature.
A while back, I tried to identify some of the best Caputo-based recipes that I have personally used, as well as some that other members have used to produce quality Caputo pies in a standard, unmodified home oven. I set forth those recipes in this thread: http://www.pizzamaking.com/forum/index.php/topic,3673.msg30851.html#msg30851
. In most cases, baker's percents were used. Before embarking on making a Caputo-based pizza, I suggest that you read the comments I set forth at the bottom of Reply 3 of the abovereferenced thread. Those comments accurately reflect my views on the subject after making a lot of Caputo-based pizzas in my home oven-- using commercial yeast, natural preferments, room-temperature fermentation, cold fermentation, Caputo flour blends, oil/no oil, sugar/no sugar, and various and sundry dough enhancers/additives. In my view, the hardest decent pizza to make in a standard, unmodified home oven is one based on using Caputo flour. That accounts for the voluminous information on the forum on that subject. Our members never give up trying, even in the face of unsurmountable odds.