I've been following the Serious Eats recipe for Neapolitan pizza dough(exception I use bread flour), and cooking it on a baking steel. I cook it at 550 degrees(preheated for 1hr) for 2mins exactly, very near the heating element at the top of my oven, with the broiler set to high.
I do not use 00 Flour "Tipo". Instead I have been using bread flour. This is for a few reasons. I have learned that 00 Flour works well above 700 degrees, which I do not have. And it also has a much higher cost for me.
The crust comes out with nice char both on the top and bottom. The toppings are cooked well too. What I don't end up with is a nice soggy crust that I prefer in Neapolitan style pizza. Instead the crust is quite crunchy near the center and could easily stand up to tons of additional toppings(not my preference). The cornicione(edge) of the pizza is puffy, full of bubbles, and somewhat chewy. I'm quite happy with the cornicione but the center should be floppy/soggy/wet and I'm not sure how to achieve that, or if I can at all without a 900 deg wood fired oven.
Some wonder why I would want a soft, soupy, soggy center of my pizza. Having that is one of the main characteristics of Neapolitan pizza. I thoroughly enjoy using a fork and knife to cut and then scoop up the gooey amalgamation of favors in the middle of a fresh pie. As stated on Serious Eats:
Unlike a crisp-crusted New York-style or hefty Deep Dish Chicago-style pies, a Neapolitan pizza will have a soft, tender, nearly soupy center. Some folks find this off-putting. I personally like the sauce, oil, and whey-soaked bits of tender crust that form down in there, and I'll fight my wife for my share of it.
This is what my pizzas look like currently: