When Scottie Rivera decided to open his own pizzeria, he wanted to recreate something he thought was missing from the Portland pizza scene: the square slices abundant in his hometown of Brooklyn. He gave this special pie on his menu his great-grandmother’s last name — Defino. The Defino starts with naturally leavened dough made with Pacific Northwestern wheat, baked in a high-heat electric deck two times: The first baking at super high heat gives the crust char and blistering, while the second baking, on a lower temperature, gives it a nice crisp crust. When the pizza comes out of the oven, Rivera adds garlic-infused olive oil, a forest of fresh
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