I've been busy shoveling myself out this weekend, so I didn't get a chance to reply, but I wanted to throw my two cents into this discussion.
Leoparding is, as some people have alluded to, not that complicated. At it's simplest, it's just uneven browning. It's flash baking providing the coloration with the most contrast. The intenser the heat, the more uneven the browning. Move the heat source further away, baking slows down, more even golden browning is achieved. Move the heat source closer, baking speeds up, less even browning/leoparding occurs.
A dough ball might look pretty homogenous on the outside, but moisture and air are not perfectly evenly distributed throughout it. The surface of dough will have some areas that are slightly drier than others. When the heat is intense, these dry areas brown first, and then, because darker colors absorb heat more efficiently, browning is accelerated and these slightly brown areas will get very dark, very quickly. This is leoparding. When the heat is less intense, moisture has a chance to flow through the surface of the dough and boil away much more evenly- everything dries out at a much slower/more even pace, and you get golden brown/lack of browning contrast.
Longer fermentation times are residual sugar generators and sugar accelerates browning. The more sugar you have, the faster browning occurs, the more likelihood of leoparding. The only possible wild card in the leoparding equation is sourdough. A starter might produce varying quantities of lactic and acetic acid. Acids are browning decelerators, although acetic acid is volatile, while lactic is relatively nonvolatile. A starter won't necessarily impact leoparding, as seen by Craig's consistently leoparded pies, but, it might impact leoparding if an excess of acids are present.
Leoparding is not mentioned in the VPN/EU guidelines, but 60-90 second bakes are. With a VPN dough (8 hour minimum fermentation) and an oven that can produce a 60-90 fully browned bake, leoparding will be a foregone conclusion, making leoparding a de facto part of the authentic Neapolitan pizza definition- assuming one adheres to the belief that 60-90 second bake times define authentic NP pizza, as I do.