This Is TASTE 586: Scarr's Changed the New York City Slice Forever with Scarr Pimentel
May 7, 2025
Scarr Pimentel, owner of Scarr's Pizza, shares his journey from busboy to pizza innovator, discussing his dedication to quality ingredients and the vibrant NYC pizzeria history. He highlights the cultural significance of New York-style pizza and its evolving trends. Craig Mod, a writer and photographer, reflects on his walks in rural Japan, the inspiration they provide, and the evolution of his memoir from newsletter to book. Their chat intertwines personal stories, community connections, and the challenges of expanding a beloved pizzeria in a bustling city.
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Critique of Crispy and Sourdough Pizzas
- Scar believes many pizzas are overbaked and too crispy due to influences like David Portnoy's preferences.
- He argues sourdough pizzas are distinct from New York style and that healthier pizza requires organic flours and tomatoes.
Keep Slices Classic and Quality-Driven
- Scar advises keeping New York pizza slices simple: no basil, no shaved parmesan, no cheese shavings.
- He emphasizes using the best ingredients and charging fairly to maintain quality and accessibility.
Personal Food Preferences
- Scar dislikes beets due to childhood memories of canned beets from poverty.
- He enjoys simple breakfasts like black coffee and egg white omelets when with his family.
