Try to use a pizza stone. That's already good. If possible, go for a pizza steel. However, in a traditional Neapolitan oven you also have a particular air circulation that is very hard to reproduce.

It's fiddly, but you can get good results in a consumer grade oven if you:

1. Use a preheated pizza stone or similar (e.g. cast iron pan) to get as much radiant heat into the crust as possible.

2. Position the pizza stone close to the upper heating element and/or switch to broil for the last few minutes of cooking.

Some affectionados on Italian forums use G3Ferrari ovens... Overclocking them.