Vingenzo's in Woodstock, Ga. They describe their pizzas as "handcrafted Neapolitan" and more or less looks the part. The picture that you posted shows a rather flat & dry, probably crackery corniccione
, while some of the other pictures on their website look closer to a conventional Neapolitan.
Do you know how long it takes to bake their pizza? At a guess it's a Neapolitan recipe but cooked longer, at a lower temperature or with high gluten flour instead of Caputo, resulting in a chewier and less delicate, more crackery crust. I'd try a standard Neapolitan recipe, but with high gluten flour or a mix of Caputo & high gluten, perhaps with a little oil & at a temperature a bit lower than normal (for a Neapolitan). Also Matt had a great idea, ask them, they may give you some useful information.
For a starting point, how about this
recipe from Peter Reinhart?