No solo es un “libro de cocina” como dice en la tapa, sino que es una gran fuente de inspiración también. Tengo mi pizzería aquí en Argentina y siempre estoy buscando nuevos aportes para mejorar mis pizzas, y Scarr Pimentel me hizo recordar porque me dedico a hacer esto que tanto quiero!Las recetas están muy detalladas y son muy buenas!No se trata en este caso de masas súper hidratadas sino más bien lo contrario, todo más a la vieja escuela, y aún así obtener un slice flexible y crocante, buen balanceado.Sin duda es para mi uno de los libros fundamentales de la pizza.
I love the premise of Scarr's Pizza. Doing something well with a lot of heart paired with a "practice makes perfect" approach. There has been a fair amount of hype around Scarr's Pizza, with those infamous lines down the street in New York City. The arbitrary "best slice" moniker is trite, and perhaps Scarr's pizza is the best slice, but we all have our favorites with many different styles and preferences. This cookbook offers replicable recipes to make Scarr 's-styled cocktails, pizzas, and provisions at home to sample and master for yourself.Variables such as temperature, oven type, and quality of ingredients are substantial factors in the recipe's success. What sets Scarr's recipe apart are small details like milling their flour. If you can't freshly mill or buy your flour freshly milled, fret not, but also recognize that will slightly affect your outcome.I attempted to jump in with gusto (after all, this dough takes a solid 48 hours of chilling). I already have a fermented pizza crust recipe that is my go-to and has become what I measure others against. Since the Round & Grandma Dough recipe only listed "flour," I attempted to make this pizza dough with the same bread flour my favorite at-home fermented crust uses. That was a mistake because the hydration was insufficient and felt too sturdy.I waited for the next several days to pass, hoping that time could be my savior. Instead, I relived my disappointment in needing to sacrifice it for the sake of learning and being overeager. Trying again several days later, I used the AP and bread flour blend. It is a lower-hydration dough, so it's very taut but more malleable than the dough I had to throw away.I wanted to wait until I had made several things from this cookbook before reviewing it. The Round & Grandma dough recipe gives a basis to make several pizza variations, however, the four personal pies feel somewhat scant.Some of the recipes I have made include :Round & Grandma DoughCheese BlendItalian Chicken SausageOriginal [pizza]Margherita [pizza]I used a baking steel in my home oven, but I will likely try this again on an outdoor pizza oven when the weather is more cooperative.Ultimately, this is a pick-your-path kind of book. Knowing what you are expecting and what this book delivers will defray disappointment. While you may have to wait several days before the dough is ready, you can alternatively stand for hours in a New York City line; the choice is yours. If you've already sampled Scarr's pizza and are a fan, now you can work to replicate it at home, and this is an excellent addition to your book collection. The recipes are detailed and work, plus since it's an abbreviated cookbook, there's not much to get intimidated by.Some people may appreciate the conciseness, but I was left wondering how there are only 38 recipes, including a simple cheese blend. The storytelling in this book is compelling, but I believe the dichotomy of doing something well doesn't always lend itself to a cookbook like this. If you're looking for something less focused and more nuanced, you might find another pizza cookbook to suit your needs better. Scarr's enduring fans and lines down the street offer a compelling case to see if the hype is worth it. I appreciate the diverse voices and that Scarr Pimentel is sharing his talents and pizza enthusiasm with the world.4 Color Books provided me with a free copy of this book; the opinions and photos are my own.
Fantastic for a coffee table book! Love the pictures and stories inside as well as the recipes.
I've made lots of pizza and was very excited when Scarr came out with this book, thinking it would up my pizza game, but fell flat. It seems like when he wrote the recipes using his restaurant mixer, then divided for home use. I don't think he tested the recipes in a home sized mixer. If you use his dough recipe with a home Kitchen Aid, it comes out like a lumpy oatmeal mess. Also, the recipes are weirdly written.
Very disappointed. More pictures and “filler” than useful . If you’re looking for how one guy and his neighborhood in NewYork make pizza, it’s your book. He talks about grinding his on wheat for flour and doing things the had way. He talks more about other Italian dishes than he does pizza.
Great book!!!! If you want to know the best pizzas secrets get this. Has really cool New York street style photography and amazing recipes. Perfect coffee table book.
Unless you have a new kitchen aid or it has just been serviced do not attempt the “round pie” recipe in this book. This should have been a disclaimer before purchasing or in the front of the book. Also the margins and kerning are so terrible in this book, it’s amazing it went to print. Lots of filler pages. if you’re not planning on opening a restaurant this book is a waste of time. Was super excited only to end up with a burnt up kitchen aid and a waste of flour, over 6 cups. Their pizza my be one of New York's best but this book was a bust.
If you want to open your own pizza shop , be your own boss, Mr. Scarr's book expertly tells you how to plan , cook, and manage your own pizza shop. I want to buy a copy for any of my students that have a dream of opening a pizza shop. This is an awesome book!!!
This has the BEST recipes, especially for Pizza Sauce‼️
💙🧡💙🧡💙🧡💙🧡
If you want to make good pizza dough, it's a winner.
Saw this on GMA and always have mixed results making pizza dough from online recipes. Preordered immediately and got it delivered the very next day. With this book, I not only made some excellent dough, but also sauce, shredded cheese blend, mushrooms, red peppers, MEATBALLS…! Thanks, Scarr!
Good book I enjoyed it. Only a few recipes but keep in mind the restaurant only serves a few things. So if you’re looking for 100’s of recipes this isn’t the cookbook for you. I got some ideas from it and have enjoyed the simplicity of it. Happy with the purchase and am ready to try some of the techniques I learned.
I returned this cookbook. Approximately 1//3 of the book are blank blue pages or non- food pictures not related to pizza making.Cookbooks should be filled with recipes with their pictures. Not worth the cost.
Excellent detailed book !
I've made scratch pizza for decades using various recipes and pizza books. This is the best pizza cookbook I've seen. It's also the most interesting. Recipes are clearly written and work perfectly.
awesome. the dough and sauce recipes are worth the price of admission, and there is great detail in every step of the pizza making process. a great buy or gift for the seasoned pizza maker or someone just starting out. this is years and years of work and research and money all distilled into a crash course on the new york slice. It feels very personal, like you made friends with the owner and he decided he liked you enough to teach you everything he has ever learned before he retires. a must own.
Returned after one day. Very basic pizza recipes with nothing new or different. Better pizza books out there.
Bought this for my son. He loves working with dough. So he was pleasantly surprised and I’m looking forward to the results
Fantastic read, NYC pizza at its finest. Must buy!
