Im sure theres more to it, and I know its all political, but I think margherita regina is basically the same thing as vpn, but aligned with san felice flour, whre the vpn crowd is more aligned with caputo flour. Im sure antico is technically doing everything right as far as margherita regina is concerned, but that doesn't mean the pizza is going to be any good. Dough can still be over/under proofed, ovens can be too cool, cheese might be fresh mozzarella but not a great brand, etc.
Jeff is definitely not following any neapolitan guidelines, but there are similarities. Some caputo flour in his blend, the spiral mixer, the wild yeast, these are all things that are more typically associated with neapolitan, but thats where the similarities end. Oven temps really dictate pizza styles more than anything, and 700 is absolutely NY coal oven style pizza.
It looks like antico is cooking in a 700 degree oven too, but doing everything else "neapolitan", and for me that can definitely be the recipe for some really bad pizza. Rather than having three ovens running too cool, they should try just cranking up one of them!