I've been trying to master the Napolitan Pizza for 3 years. I'm not even close to achieve it, it might take a whole life. 

My best results are with a 70 to 75 hydration using cold water and 36 to 48 hour rising in the refrigerator using type 00 flour, only a pinch of yeast, 2-3 grams of the granulated or 5-6 gr of the fresh one

If you are using a regular oven and a stone, the stone needs to be preheated for 40min at least at max temp. And then using the broil in Low with the tray in the middle section. It should take around 4-5 minutes