Pizza seems like it should be such a simple business. Make some dough, add tomato sauce, cheese, and some toppings and spices, and eccolo, you have pizza.If only it were that easy.With the American expansion of high-heat, quick-cooking pizza ovens, many of which use a traditional Italian, brick style, it has become increasingly important for chefs and operators to understand the best techniques for making Neapolitan and other types of pizza.