Michael and Jeniphur Pasquarello, who own Café Lift and Prohibition Taproom, are bringing more dough to the ‘hood with Bufad at 13th and Spring Garden. While they’ll lean on double-zero flour and a wood-burning oven to produce their pies, Pasquarello says Philly loyalties will supersede pizza doctrine. “We’ll use the best mozzarella available nearby to support who’s local,” he says. Bufad’s menu will also extend into rectangular Roman-style pies, snipped with scissors and sold by the slice; and blank-canvas pizza bianca, stuffed with porchetta or roasted vegetables for a sandwich of the day. The BYOB, slated for Feb. 1, will employ a drinker-friendly policy: Customers will be able to grab a growler at ProTap, drink it at Bufad and leave the vessel there, rather than pay more to keep the glass.