You're right, CHIPOTLE STYLE service in pizza is cranking, mostly out on the west coast. However, the vast majority are not trying to put out Neapolitan style pies. Many are using wood ovens, but not all. 800*, which started in Westwood, by the Unami burger people recently expanded to a second location. Yelp reviews are overwhelmingly positive.
They use top notch ingredients, while keeping the prices ridiculously low. Recently they have raised the price on a few pies. IMO, i think this is the main reason why their expansion has not kept pace with other fast casual pizza concepts. There new location has also added a deli, featuring italian style subs, as well as an assortment of italian food products. While i LOVE the italian deli concept, I think complicating the original concept is an attempt at upping gross sales......but again, my opinion. Their pricing, while using basically the same quality products used by the big boys, is saying something......either they wouldn't be able to keep selling at those prices, or other neapolitan places are using the current craze in order to charge top, top dollar.
I never could understand the pricing philosophy of neapolitan pizza......but, you charge as much as the customer is willing to pay....we will see if it's sustainable.
Non neapolitan fast casual places put out all styles of pies, using all kinds of ovens, most charging a set price for all or most of their pizzas. It's a cool concept, but not all that revolutionary, IMO. They are basically normal pizza joints minus a separating wall, with the toppings line visible to the customer and where a pizza is ordered by pointing instead of an employee writing it down.
I have serios doubts on whether its can cross over cities with a rich pizza history, especially the Northeast.