With problem with trying to do a pizza napolitana in an Egg is that an Egg isn't a Neapolitan wood oven. It works on fundamentally different principles and behaves in a different way. It's like making toast under your broiler vs. using a toaster. You can do it, but it requires a lot more futzing around and there's a much greater chance of error.
Look. Despite what BGE corporate says, their kamados aren't designed to operate for any length of time at 800+*. The bands start to get loose and the dome can fall out. Wood burning oven domes can get almost twice that hot with no issues. It's different technologies.
If you want a multitool of a cooker that can make a perfectly good pizza at 650F in around 10 minutes, an Egg is fine. If you want to make a VPN, you've got to have a different kind of machine.
FWIW, if I'm making 1 or 2 pies, I adjust my dough and use the Egg. 4 or more is worth firing my oven.