Yes, very high temps there too, but there are lots of factors. How the dough is mixed and handled after mixing plays a big part as well. Also, many nan recipes call for more than just flour/water/salt/yeast. It's very hard to pin the Neapolitan texture down to being created by one thing. I have made very convincing NY style street pizza with Caputo flour, and very convincing Neapolitan pizza with American bread flour.
By the way I absolutely loved this piece and the photos. You really did a great job Offthebroiler!