That's a slower, lower temp bake with no leoparding to speak of. Closer to NY than NP.
We've been experimenting with cooking the pizza in 2 phases to embrace both aspects of NY and NP. So, we cook the pizza at a high temp closer to the flame until we have some good rise and leoparding - and then move it to the point furthest from the flame to focus on getting crunch. In about 130 seconds we can get both leopard spots and some major crunch on the borders. Of course - the ingredients tend to dry out a little and the contrast between the leoparding and the rest of the dough is not so apparent. This is particularly annoying with a red pizza like a margarita - where I really don't want the sauce to dry out - and there are so few ingredients to protect the sauce from the heat of the oven.
It seems that the pursuit of crunch is the main reason (perhaps the only reason) that people who love NP - tend to deviate from the protcol. I definately prefer the look of a NP - but the eating experience (at least if eating by hand) seems to be enhanced with a little crunch.
Anyway, is not the NY and NP debate not riddled with confusion. Especially - as within each genre there seems to be quite significant - and presumably intentional variation. A pizza from Sorbillo in Napoli looks like quite a different product to Una Pizza Napolitana in SF.
Whatever the case, I'm more comfortable hanging out in the Neapolitan forum.