Since you referenced the A16 thread in the title of your thread, I assume that you have read enough of the A16 thread to understand the challenges in making good Neapolitan pizzas in a home oven. In my view, while you will be able to make some decent Neapolitan pies in a home oven, you will not be able to achieve the same results (aka nirvana) as using a high-temperature oven, such as a high-temperature wood-fired oven. With a home oven, you will always be fighting issues of crust texture and coloration. As you may have already discovered, a good part of the A16 thread was devoted to these issues and possible solutions.
I might also add that there can be significant variations between different brands of 00 flours. I have never used the brand you used and I have yet to use my bread machine to make 00 dough. Some brands of 00 flours, especially the ones low in protein/gluten, usually need a longer knead time that those with higher protein/gluten levels. Unfortunately, in too many cases it is hard to know how much protein there is in a particular brand of 00 flour because of insufficient labelling data. Often even the importers can't help you with that information. The brand of 00 flour that comes closest to meeting the objective of supplying meaningful protein and other 00 flour specifications is the Caputo 00 brand.
Since you are using volumes, it is hard to know what the hydration level is for your dough formulation. Today I weighed out 3.4 cups of Caputo 00 pizzeria flour using my standard measuring techniques and got around 15 ounces. For the water, I got around 9 ounces. Those amounts yield a hydration of 61%. That level would work for a high-temperature oven but for a home oven it is higher than I would recommend. I would suggest using something around 55%. Above that, you run the risk of the crust being cracker-like as the long bake times drive off the moisture in the dough. Using a bit of olive oil is a good idea and I would continue to use it if I were you. I don't think that I would go to a lower bake temperature and longer bake time since that is likely to produce a more cracker-like crust. The tradeoff from using the higher bake temperature and shorter bake time is that you won't get as much coloration in the crust and there may be a bit of pastiness in the dough. In my experience, it is when people wait to get the desired coloration that they end up too often with a drier and more crispy crust. The only known cure for all these ills is a high-temperature oven.
When I use San Marzano tomatoes, I usually just crush a few tomatoes by hand to allow the juices to fall into a bowl, and break the tomatoes into long shreds to put on the pizza. It is also possible to drain the tomatoes from the can and puree what remains or run them through a food mill. If that produces a sauce that is too wet, then you can always drain them a bit in a sieve. Obviously, there are many variations of the theme, so you should feel free to add herbs or spices, oil, grated cheeses, garlic, or whatever. I frequently switch between the "classic" Neapolitan approach and U.S.-style approaches depending on my mood and whatever ingredients I have on hand.