 is among the pizza-olos who responded to this resulting demand for better quality by trying to perfect a different kind of pizza. And in Mr. Thompson's case, it's a New York-style, reminiscent of what he grew up eating in Cleveland. But at Bird, which is run by Mr. Thompson and his wife, the pizzas are of a shareable size, featuring browned, caramelized crusts, and available with all sorts of seasonable toppings.