I think you will have better luck making the NY style crusts, specifically those designed for high heat without oil or sugar. I just spent the last 11 days in new york working, and I tried 11 pizzerias plus pepe's on the way down. The Neapolitan style crusts are much softer than what pepe's is doing. As you know, pepe's is actually a little tough, and somewhat brittle from the high heat. The true Neapolitan dough that I tried (una pizza napolitana) was the absolute opposite end of the spectrum. I could have rolled the dough into a pinwheel. All the famous NY coal oven joints that I tried were right in the middle, somewhat soft but also crispy.
If you really want to get the pepe's crust right buy yourself some Pillsbury full strength flour. This is not their high gluten (all trumps) variety, but a variety with less protien. I think it is their version of bread flour. I saw bags of it while I was there, so I know this is what they are using. Make a fairly high hydration dough with no oil or sugar and crank that oven. Even better, rig it to cook in the self cleaning cycle.