For my two cents.......and Im pretty good at finding trends (if im good at anything)...is I think this Nea thing , while I think it is here to stay, will continue to grow and then the herd will thin out DRAMATICALLY. And not all those thinned out will be bad pizza either. Great pizza is only PART of doing this for a living. You can do the best pizza in your state, but, no business sense and it WILL be adios....after a while...and sometimes that while will be 4 or 5 years...a pretty good run.
But, the ONE thing I SEE coming out of this Nea movement is I beleive the wood fired oven will be here to stay....FINALLY. And I beleive that a new movement will come out of it. One that combines Neapolitan style pizza, dumping VPN, and combining things that are great about American pizza, toppings, local ingrediants, fermenation styles....places like Bianco's.. or Lucali's...places that are SOMEWHERE on the Nea plane, but would not be considered traditional Neapolitan pizza. Especially in the toppings area. IMHO, and I still need to get much more knowledge to say this for sure.....from what I read an see...the VPN is HOLDING BACK some great pizza in this country....again, just my opinion and I don't even know if I am stating this correctly. I've noticed a few new toppings, but I've also noticed that those toppings were introduced in Naples, not here.
I LOVE wood burning ovens, but, to ME, a two minute pie is much more appealing than a 60 second pie, and I LIKE Nea pizza. BUt....just a BIT more crisp, a bit more color to go along with the leoparding, and some inventive, thought out toppings....I think THATS where this is all heading.