Bob, welcome to the forum.
Lupo is one of palest Neapolitan pizzas I've ever seen, while Locale and Basta are firmly in the Neapolitan spectrum. If you're trying to recreate something like this, then, as I said to Don, your chances aren't very good. If this is the route you wish to take, then you'll want to take a hard look at your broiler- find out the BTUs or the Watts, take a photo and post all the information here. If you're one of those lucky 1 in 100, then you'll have a clear path towards a Neapolitan result.
If, on the other hand, the NY listed in your profile is closer to what you prefer, then it gets a bit easier. If that's the case, tell us about your oven- peak temp, gas or electric, if gas, is there a broiler in the main compartment?
Before you do anything, these are questions that you'll want to answer, because the answers dictate the style that you're able to produce. Each style has a different approach, ingredients, etc.