Scarr's Pizza
The gravitational pull of Lower East Side pizzeria Scarr's is nearly impossible to withstand. A Scarr's slice will leave you wondering how crust alone can taste so flavorful, in part due to the stereotypically hypebeast-like crowd that hangs out in front.
Let's dissect the structure of a Scarr's pizza. The flour is first thoroughly sifted by Scarr before being combined with additional flour, yeast, salt, and olive oil. After allowing the dough to ferment for a few hours, the dough is divided into sticky, elastic balls. No other slice shop in New York City that you are aware of mills its own grains rather than using regular unbleached flour or even packaged Italian.
The dough is handled with about as much care as a spoiled only child before being kneaded to a flawless thinness. If the crust was stretched out one more time, it would come out of the oven too crackly. The surface of the slightly yeasty crust is covered in browned cheese, and the tomato sauce underneath is tangy. There are hints of oregano in the sauce that will make you think of Sicilian bushels of the herb raining down into bubbling vats of passata. The precious grease will drip down your wrist if you choose a pepperoni slice, and the charred pepperoni bits might fall off when you fold it in half. These specifics are what set Scarr's thin-crust slices apart as the best on the LES.
- Perfect for: CASUAL WEEKNIGHT DINNER, QUICK EATS
- Google rating: 4.6/5.0
- Phone: (212) 334-3481
- Website: http://www.scarrspizza.com
- Location: 22 Orchard St New York, NY 10002
