I look at leoparding as a naturally occurring phenomenon (or a by-product) which is achieved with the proper application of heat, dough-making skills, and fermentation. You cannot force it out of the dough. I have seen large leopard spots around the crust of a pizza which almost look fake. I think there is too much emphasis on achieving leoparding especially here in the US, to the point where a lot of the focus is to achieve the leoparding over the other important qualities of a pizza (soft, tender, easy to digest, etc.) IMHO, proper leoparding in a neapolitan pizza should be small, micro blisters around the crust, possibly with occasional large bubbles. These micro bubbles must be protruding around the crust and can only be achieved with extreme heat properly applied to the surface of a well fermented dough. That is what I am going after personally. Some people may have their own definition of leoparding on a neapolitan pizza but, for me, if I get these micro blisters, I know I have done my job and the resulting pizza will let me experience the true qualities of a pizza napoletana, which I find so addicting.
Having a very hot oven and a 48-hr old dough, however, will not guarantee leoparding. I have seen a lot of pizzas come out from a WFO (including authentic Neapolitan ovens) using a long rise dough with no leoparding whatsoever. I think it all depends on what you want to accomplish so you can apply the right skills to achieve your desired result. I have personally achieved some type of leoparding using my home oven with a long preheat of the stone using a jacket and just the broiler. It looked like it came out of a WFO but I can assure you that the pizza is not even close. It has leoparding but does not possess the other qualities that I am looking for in a Neapolitan pizza.