The issue I have however is with temperamental pizzaiolos. Sooner or later they actually start to believe that what they do is something extra ordinarily difficult and delusion of grandeur begins to manifest itself. Just a side note we do pay our chefs better than any other pizza chef gets paid in our area.
You mention 'pizzaiolos'- plural. Multiple employees are telling you that they're feeling underappreciated and undervalued. Is there any chance their concerns might be valid?
What they do IS extraordinarily difficult. Mastering a Neapolitan oven, in a high volume setting- getting just the right amount of leoparding, without taking it too far and burning it, it's an art, not a job. People that do this truly well are few and far between. What do other pizza chefs in the area get paid? Minimum wage? Saying you pay your chefs better than any other pizza chef gets paid in your area is like saying you pay your Ferrari repair technicians more than they pay employees at Jiffy Lube. Sure, they're both servicing cars, but we're talking about different skill level universes.
If you want conscientious workers, pay them more. Double, maybe even triple what area pizza chefs are making. Give them health benefits. You don't have to pay them vast riches like they do in Naples, but you shouldn't be perceiving them as pizzeria workers, because they are far more. Your oven person should make the most, but your people forming pies shouldn't make that much less- just enough of a disparity so that the people forming pies really want the oven tending spot- and the oven tender knows it. Your buspeople should dream about the day they can one day make stretching/oven tending money.