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The Scarr's Pizza Cookbook: New York-Style Pizza for Everybody

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Description

“Scarr is a great human who has dedicated himself to the art of making perfect pizza. With The Scarr’s Pizza Cookbook, he shares his elite New York–style knowledge and wisdom.”—Matty Matheson, producer and actor on The Bear “More than recipes, more than a story, this book is full of wonderful moments captured in time.”—Danny Bowien, chef After working at some of New York’s most iconic pizzerias and restaurants, Scarr Pimentel opened Scarr's Pizza to put his own healthy spin on the classic New York-style pizza slice. Now, in a debut cookbook using all-natural and organic ingredients with 30 recipes and step-by-step photos, he shares his ethos alongside the techniques and recipes you need to make great pizza at home. Starting with round and square variations of his dough that includes the famous freshly milled grains—recommended, but not required—Scarr breaks down the anatomy of his famous pies. Learn the tips and tricks to mill your own flour, source the freshest ingredients, and make the best tasting sauce and toppings, all while being guided by Scarr’s unfussy, encouraging voice. Recreate your favorites from Scarr’s Pizza plus some new items, including: Pizza pies like Original, Marinara, and HotboiExtras like Calzones, Vegan Garlic Knots, and Meatball ParmCocktails like DJ CK Lemonade, Guava Margarita, and Vegan Piña Colada Read more

Publisher ‏ : ‎ 4 Color Books (March 25, 2025)


Language ‏ : ‎ English


Hardcover ‏ : ‎ 224 pages


ISBN-10 ‏ : ‎ 1984861441


ISBN-13 ‏ : ‎ 43


Item Weight ‏ : ‎ 2.31 pounds


Dimensions ‏ : ‎ 7.64 x 0.86 x 9.42 inches


Best Sellers Rank: #20,468 in Books (See Top 100 in Books) #6 in Pizza Baking #16 in Party Cooking #29 in Italian Cooking, Food & Wine


#6 in Pizza Baking:


#16 in Party Cooking:


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Top Amazon Reviews

    • Well done
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. ... show more
Reviewed in the United States on March 29, 2025 by Amazon Customer
    • Great New York Pizza Book….but that’s pretty much all it is.
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. ... show more
Reviewed in the United States on April 3, 2025 by Brett Small
    • Consise, yet niche NYC pizza recipes
Review Image by Ehmuhlee Ehmuhlee
Review Image by Ehmuhlee Ehmuhlee
Review Image by Ehmuhlee Ehmuhlee
Review Image by Ehmuhlee Ehmuhlee
Review Image by Ehmuhlee Ehmuhlee
Review Image by Ehmuhlee Ehmuhlee
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 Dough Cheese Blend Italian Chicken Sausage Original [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. ... show more
Reviewed in the United States on April 6, 2025 by Ehmuhlee Ehmuhlee
    • Filled with pages not related to pizza making.
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.
Reviewed in the United States on March 31, 2025 by LJC
    • If you want to make pizza, buy this 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.
Reviewed in the United States on March 30, 2025 by RD
    • Good to watch GMA in the mornings
Bought this for my son. He loves working with dough. So he was pleasantly surprised and I’m looking forward to the results
Reviewed in the United States on March 28, 2025 by Le Le
    • Wait till it goes on sale
More of a picture book than a cookbook. It's a cool one to have on your coffee table, but I don't think you'll ever cook from it. You can probably save yourself some money ,and watch some of the videos on YouTube about his shop.
Reviewed in the United States on March 30, 2025 by G
    • Very Disappointing
Returned after one day. Very basic pizza recipes with nothing new or different. Better pizza books out there.
Reviewed in the United States on March 28, 2025 by C. J.

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