Customer Reviews
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.
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.
