Torontonian, first off thanks for posting pictures of your pizza! The crumb on the third shot shows a decent hole structure.
You had mentioned you followed the Verasano recipe. First off, what led you to use that recipe if your intent was to make a Neapolitan pie?
Keep in mind that the Verasano recipe was heavily influenced by one particular pizzeria, which is Patsy's of East Harlem....in fact his recipe was/is an attempt to recreate that pizza.
The point is that Patsy's is not a true Neapolitan styled pizza. Some people call it NY Elite and others know this style as New York-Neapolitan and yet others call it Classic NY Coal Fired Pizza. I have most commonly heard it mentioned as New York-Neapolitan. Regardless of the name, these are not true Neapolitan styled pizzas, with among the most notable differences being the fuel source (most often coal instead of the Neapolitan wood fired ovens), the diameter of the pizzas (14, 16 or 18" as opposed to the typical 10" or 12" Neapolitan pizza) and often the addition of or sole use of flours of a higher gluten content than the softer "Doppio" (Tipo 00) flours used in Neapolitan pies, resulting in the somewhat "thicker" outer layer of end crust and a chewier interior as opposed to the more airy, delicate interior of the Neapolitan pizza.
It may be beneficial to hear more about your exact recipe and fermentation times in order to answer any additional questions you may have.