The wood-burning oven at the Uptown eatery Pizza Domenica turns out pizzas that are thin-crusted, char-marked and round. These days though, the same oven is also producing bigger, thicker, square-shaped pizzas. They spread a terrain of sauce and cheese and darkened ridges across the length of a baking pan. They look distinctive. But the shape is just the tip of the slice for what makes these pizzas different.