The Scarr’s Pizza Cookbook: New York–Style Pizza for Everybody

This cookbook, based on the NYC pizzeria that Pimentel opened in 2016, is for readers who want to intensely study and produce pizza perfection. It will teach those willing to and spend days on the process (and invest in a home flour mill) how to make Scarr’s pizza at home. In fact, one must read almost 100 pages of this book before encountering the first recipe. The recipes are thorough and include pictures of Pimentel’s industrial kitchen to illustrate techniques. Measurements are in metric weights as well as measuring spoons/cups. The amount of tools, time, and experience required may be intimidating to some. Cooks must also be willing to have and use a steel, pizza stone, or cast-iron skillet that’s preheated in a 550-degree oven for an hour prior to cooking the pizza. Helpfully, there are a number of tips and instructions for recovering dough that may not be quite right, a calzone recipe for crust that cannot be reshaped, and the plentiful consideration given to vegan pizzas, sauces, and non-pizza recipes, like garlic knots, heroes, salads, and cocktails.