Neapolitan Pizza in a regular gas oven
I cook a lot of pizza.
The biggest issue is that you want browning and leopards spots, but a really short period (under 2 minutes) so that the inside is still moist and fluffy on the cornicione.

I've had luck with three things in my gas oven:


A long, long rise on the dough - a couple of days cold in the fridge.  Supposedly what this does is convert more of the natural sugars in the flour.  The crust definitely browns better.
A pinch of sugar...yes, I know that Neapolitan Pizza doesn't have sugar.  But its also typically baked in a 900F oven...so, you're going to have to compromise.  Sugar promotes better color on the pizza.
A big heat source in the oven.  A baking stone is good, but the best thing I've found is the baking steel.  Preheat the oven for a long time (like an hour) and then slide it on here. 


Pizza with these tips, cook time of 90 seconds in a normal home oven: