That's a photo of a pizza I made once. I thought it was pretty good until I had the amazing good fortune to taste the real thing fresh from the wood-burning (!), backyard oven of the Backyard Boulangerie. Authentic, wood-fired pizza is a completely different kind of experience than the pies Mary Angela's (or Piccola's or, lordy, Domino's) tosses down by the dozens (hundreds?) every day. The BackBou's pizza has a thin, thin crust that within seconds of hitting the baking stone, and back-lit by a small but vigorous fire, puffs up dramatically and begins to turn golden. In about 3-4 minutes, out it comes, redolent of caramelized onions and blue cheese, or marinara and basil, or pungent pesto and pine nuts or . . .whatever the vast imagination of the BackBou has come up with that night.