On an empty lot in Shibuya sits the truck of Pizza Bakka. Yutaka Hazama, salaryman turned pizza man, fires up the wood-burning oven at the back of his truck. The night is young and we are the first customers. We plant ourselves on the plastic chairs and nurse our beers. After ten minutes, he hands us his creation through the truck’s window–a Margherita Special. The dough is thin, crispy, and chewy but it left me wanting more than just tomatoes for toppings. If there is a next time, it will be the Prosciutto from Parma with White Truffle Oil.