Here again there are several answers. The "verace", Neapolitan pizza association says that the real Neapolitan pizza has to be cooked at 420ª and with firewood or gas, with the wooden shovel, etc.
From this rule, rule of behavior or directive have created several stories, some very successful "if it is not cooked to 420 ° is not the real Neapolitan pizza", "if it does not come in 90 seconds is not Neapolitan pizza", which is True, but we are talking about the "real Neapolitan pizza", it is a spectacular pizza, very good, the best etc.
What few say is that it is very difficult to do, it requires expert and motivated pizzeros, a maniacal attention of the mass etc, only few pizzeria of family conduction manage to do it.
To get a good pizza you need a good oven, but from personal experience I can say that above the 250º you get good results that 98% of your customers can appreciate.