I took the gang up to the SF Bay area last week and I managed to try two pizzerias during our time there.
Zero Zero apparently makes Neapolitan-ish pizzas in their wood-fired oven. I spoke to one of the pizza makers and he told me that they use 00 flour and they bake at about 700F for three minutes. In spite of the longish bake time and the pale bottom, the top of the pizza looked quite good IMO and the toppings of my "Castro" pizza where in perfect balance and harmony. My wife noted the overall lightness of the pizza, both in the weight of the slice and its overall texture. We also had their arugula salad with strawberries and their wines were also very good. Baking niggles aside this was a very nice meal and I wouldn't hesitate to go there again if I were in the area.
The pizza at Slice House, located just two doors down from Tony's Pizza Napoletana, didn't live up to expectations. Back in February my wife and I went to Pizza Rock (also owned by Tony Gemignani) in Las Vegas for my 50th birthday. At that time we ordered a Neapolitan margarita and one of their "classic Italian" pizzas, both of which were very bland and disappointing. On the way out I noticed their takeout/slice window and those pizzas looked better than what we were served in the restaurant. With that in mind, I looked forward to having a Gemignani slice from his flagship operation in San Francisco. Unfortunately, the slices were utterly unremarkable. It didn't cross the line into "bad" pizza but I've had much better NY-style pizza in several places here in Los Angeles. Their oven temps were 541F for the ceiling and 530F for the deck. I didn't get the chance to chat with anyone about their bake times, but the pizza was definitely baked on a screen, the assembly a bit "sloppy" and the flavor was just OK.