Thanks, Bob, I really appreciate you taking the time to dig up the recipe and answer my questions. Less than 1% sugar is not a lot, but, combined with the sugar in the malted flour, the sugar from the 2 days of enzyme activity and the elevated protein in the flour, the dough you were making had a lot of browning potential. At this point, I'm not really sure how to draw a direct correlation between your dough and an unmalted zero sugar, faster fermented Neapolitan dough, but I still think the odds are good that leoparding can be achieved in 90 seconds. This is all currently a bit moot, though, as it sounds like Kerry isn't interested in buying the oven and risking potential damage from pushing it to Neapolitan temps.
Hopefully someone will come along at some point that owns an oven along these lines who is willing to push the envelope so we can really put the Neapolitan bake to the test. If someone could consistently get Neapolitan bake times without frying the wiring, that would be a very cost effective way to reproduce the effects of a WFO.