A resident of Albuquerque, New Mexico, Geoffrey Scovil has practiced law at his eponymous law firm since 2008. An alumnus of The University of Texas at El Paso and Case Western Reserve University School of Law, Geoffrey Scovil served the Office of the Ohio Public Defender as a volunteer before relocating to Albuquerque. Outside of work, he enjoys traveling, vegetarian cuisines, and brick-oven pizza.
Also known as a masonry or stone oven, a brick oven is a common means of cooking bread and pizza. Brick ovens are constructed using fireproof brick, stone, or other masonry and are traditionally heated by wood or coal, although gas and electric sources are used in modern versions.
Due to their high heat, which often exceeds 600 degrees Fahrenheit, brick ovens produce pizzas with a crispy crust and caramelized toppings. Additionally, pizzas take just a few minutes to cook at such high temperatures. High heat also helps pizzas to cook evenly and seals moisture within the crust, making the outside crispy while leaving the inside soft and chewy.