Leoparding is a direct component of heat/bake time and sugar content. High heat/short baking times encourage leoparding while low heat/long baking times encourage even browning. Sugar promotes even browning/discourages leoparding as well. It's also believed, by some, that acidic environments prevent browning/encourage leoparding. Lastly, oil, if added to a dough, can play a small role, by acting as a heat distributor and promoting even browning.
Malted barley flour has very high levels of sugar (maltose). It also contains enzymes that, when combined with wheat flour and water, aid wheat flour's naturally occurring enzymes in breaking down starches into sugar. In other words, when flour manufacturers add malted barley flour, they're not only adding sugar to the mix, they're adding an ingredient that generates more sugar in the fermented dough. Caputo contains no malted barley flour, so it creates very low sugar doughs. This lack of sugar is only heightened by traditional Neapolitan same day (or overnight) fermentation. A Caputo based, minimally fermented, low sugar dough will, when exposed to the blistering heat of a WFO, resist browning/brown unevenly (leopard). If Neapolitan pizza crust could talk, it would say "I don't have much sugar, so when you blast me with heat, I'm going to resist browning (for a bit) and then brown/burn in spots instead."
American flours are almost all malted. This makes them unsuitable for extremely high heat settings (above 750) because the additional sugar in the dough will have a tendency to burn incredibly fast, so the window between done and overdone will be minuscule.
If you crank up the heat enough, any dough will leopard, and, if you lower the heat enough, any dough will brown evenly, but low sugar flours/doughs are engineered for higher heat leopard promoting environments while higher sugar flours/dough are engineered for less heat/longer baking times and even browning.
This is one of the many reasons why one finds such a distinct separation between Neapolitan and NY pizza styles- a different oven changes the whole ball game. It also explains why these styles are so particular about the flours they use. NY flour doesn't really work for Neapolitan- and vice versa.