"Scarr Harvey mills his own flour. The slice has structural integrity — folds without cracking, holds sauce and cheese through the walk home. The sauce is applied in a thin layer, not a pool. The mozzarella chars at the edges."
— Expert, 98/100 credibilityExpert Reviews
"Scarr Harvey mills his own flour. The slice has structural integrity — folds without cracking, holds sauce and cheese through the walk home. The sauce is applied in a thin layer, not a pool. The mozzarella chars at the edges."
"The dough fermentation is evident in the flavor — slight tang, open crumb structure, a crust that has been understood rather than just baked. This is what field blend flour does that commodity flour cannot."
"Pepperoni Slice at Scarr's Pizza — the same dough, the same technique, with raw pepperoni applied before baking. The result is a slightly curly, deeply flavoured slice that has made this Harlem institution a destination."