Scottie's house style is hodgepodge of pizza ideology: poofy-rimmed, leopard-spotted Neapolitan pies, cooked in a 900-degree Swedish electric deck oven but served New York–style, in cheap 18-inch rounds or big, foldable slices and topped with über-Portland ingredients, all sourced locally and made from scratch. The best slice at Scottie’s happens to be the simplest: pizza bianca, with melting heaps of creamy, fresh-made ricotta, fried basil leaves, and a dusting of crushed New Mexico chiles, all drizzled with olive oil.