It probably can be done, but you'll need to mind your P's and Q's, and it might not be very good. Because it's malted, it will brown really fast at Neapolitan temperatures.
I've tried Superlative/Full Strength in Neapolitan, and it's doable, but a decent unmalted AP flour will make a better Neapolitan pizza. I think AT would make for tough NP too, and tenderness is a hallmark of the style. If you are dead set on doing it, I'd suggest maybe a blend of 20% AT/80% Caputo Pizzeria or some other lower protein unmalted flour.
The pies below were made with GM Superlative (same as GM Full Strength) which is a mid-high protein malted flour. I was playing around with NY-NP baked at the low end of the Neapolitan heat spectrum. The bake time on these was probably 45-50 seconds at a much lower temp than I would normally have 55 second bakes. The bake time difference between the first and second set of pictures is probably 3 seconds. When the color breaks, it browns that fast with malted flour. I remember not particularly liking the pies.