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Ave J (Q)
Tue-Sun. 12:00 p.m. - 4:00 p.m.
Tue-Sun. 6:00 p.m. - 9:00 p.m.
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Ok-All the other reviews tell the story. It's dirty, possibly over hyped, slices are 5 bucks, you wait forever and it's in Midwood of all places. So what?
Well, my Dad used to eat here in the growing up in the 50's and after being diagnosed with cancer, he needs a pilgrimage to his old touchstone after more than a 40 absence. We made the schlep from Manhattan and what do you know, Pop cuts in line (large mob) and gets slices for the four of us in 5 minutes. Hey, he really is from Brooklyn after all.
Wife - "Did you see how dirty the scissors are?'. Me - "What scissors?" Wife - "The rusty old filthy ones he cuts the basil with." Me - "I don't want to know"
First bite on Ave J and I saw the gates of heaven open. No crap - it was that good. By the third bite I can hear again and my Dad is pointing out Mr. Konigsbergs theater (Wood Allen's Dad) and where the pool hall used to be.
Anyway - did I mention it's been only 2 months and Dad's cancer is in remission? Pizza's that good.
People thought this was:
Wow, this is really good pizza.
I was told that it was the best pizza in Brooklyn. So I figure, why not try it?
When you finally see the store - it, frankly, looks like a dump and a regular old pizzeria. That is until you start seeing the LINE OF PEOPLE in the store as well as the plastering of Zagat rated signs and "Best of NYC" posters. Then you realize it MAY just be worth it.
Slices are $5 each, and you should expect at least 25-40 minutes for it. (I waited 40 minutes for my 2 slices)
And MAN was it worth it. It is a thin-crust slice with a perfect blend of tomato paste that is tasty and salty but not overly salty, cheese that isn't too much and fresh basil was cut with a pair of gigantic scissors.
Definitely willing to come back and wait an hour for pizza from here; expect to order a pizza pie instead of a slice.
Just to give perspective: I left with my slice at 4:30; there was a sign outside of Di Fara saying " No dough until 6:30"
Yeah, it's THAT popular.
The world has gone mad.
Me and my buddy were in here today. First off, we made the mistake of ordering a slice and a square - we later changed it TWENTY FIVE MINUTES later when we got the slice but the squares were going to be a bit longer, where we said, "we'll just take two slices, please."
While we waited, we downed root beers, watched the smoke belch from the oven, and the old man lovingly create a pizza out of nothingness. Yes, very nice. There wasn't a huge crowd in the place, the usual suspects, guys in sweatsuits and Tap Out shirts - I could have been in East Boston. The next clue in this adventure should have been when the beautiful Jewess came sweeping in from the street, her big tortoise-shell framed sunglasses shielding half her face, and she ordered a square, GOT IT, and walked past us. I glimpsed the square - it was a hacked up looking square filled with oily tomatoe sauce, so oily you could sail a ship on it - the slices, I will say, were not oily, but I digress.
The crowd in here was a bit over the top (hence the hot Jewess), but then again so is this part of the world - and my family is from Borough Park, go figure. One smart ass was in the background saying, "Alright, who is the virgin to Di Fara's." I don't think he was talking to me, and if he asked me that after I actually ate my two slices I would have said, "yes, we all remember the first time we've been F'ed."
As I said, the pizza is made from scratch. Also, the fresh basil is a nice touch, cut with gigantic scissors, and the pie is slightly well done, which I like, and the crust was delicious, but for five bucks a slice and nearly a half hour of waiting, well, let's just say that Spumoni Gardens has it all over this place.
It's Brooklyn, people, and it's pizza, calm down. Going out for a slice shouldn't be an EVENT!
People thought this was:
This is good one. They are quick and polite.
Pricey Delicious Pizza-ness!
Had the last special of the day, split it among the two of us and it was probably the best pizza I've had in years. Mind you, the wait can be up to an hour in the smokey hole in the wall. Fresh basil cut on top of the pizza was a nice touch. Sauce was fresh, ingredients were good. For $30 a pie, I would expect nothing less and remember the BYOB policy.
Brooklyn pizza heaven.
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Honestly, this place is legendary for their wonderful pizza, and there is no doubt in my mind that the pizza is very good here -- but still one other place, located under the Brooklyn Bridge still holds my heart as the best pizza I have ever eaten.
Now that I got that off my chest, I can also tell you that if it were not for the wonderful pizza and aromas you get when you visit Di Fara's, this place probably would have been shut down for health code violations a long time ago. The scent that hits your nostril's as you walk into here is like no other pizza place in or around NYC -- it is purely tantalizing.
It is interesting and fun to watch Domenico De Marco not rush when he makes his pies. For him, the dough is his canvas and the cheese, sauce, EVOO and basil are his paints. He is methodical as he creates his masterpieces -- then as he tosses then into his extra hot oven to cook very quickly, and to char just slightly. He takes his time, no matter how many orders he has coming to be thrown at him by his assistant.
Is it worth $5 a slice, or $30 for a pie? Is it worth the unknown wait for a slice or a pie? For the diehards . . . yes! For pizza enthusiasts -- probably. And since you CAN get it by the slice here, as opposed to across the other side of Brooklyn, then that too makes it a plus as well.
People thought this was:
This is the best slice of pizza I've ever had. Di Fara is so good, it made me think "Where has amazing pizza been all my life?" I went in search around Manhattan and Brooklyn (with some magazine reviews as my guide) for a slice as good or better than Di Fara's. I found some amazing pizza along the way, but to this day, 2 years later, Di Fara is still the best. It's zesty, salty transcendence in pizza form. It features a coal oven crust, chunky tomato sauce, and a combination of three types of mozzarella (before the oven) and then parmigiano-reggiano cheese (after the oven). What really makes your head spin when you bite into a Di Fara pizza slice is the late added combination of the olive oil and the freshly cut basil...(the genius Dom Dimarco cuts basil directly above your pizza so gravity puts it ON to your pizza right before you eat it!) It may take awhile to get your pizza at dinner time, but it's worth the wait! If you go at lunch time, it's actually pretty quick.
I consider myself to be a bit of a pizzaholic so Di Fara's has been on my ToDo list for years! We got in line fifteen minutes before opening, a handful of pizza afficionados in front and back of us. As the door opened, we shuffled in, quickly got our order in for a meatball pie and waited patiently on a shared table. There was a bit of reverence in the air as Dominic worked his magic! Moving in a measured, efficient fashion, he knocks out pies with the ease of a seasoned pizzaiolo. A few lucky people got their slices early but we needed to wait for our custom order pizza.
In about 30 minutes, our name was called and my cousin trotted triumphantly back with our beautiful pie! A bit burnt on one side, swimming with cheese and a bit of olive oil, the pie had a smattering of hand-cut basil and was baked to perfection. I waited a bit for it to cool down which was pure torture! The first bite was magical, you can taste the three cheeses that are used and the fresh basil on top. The crust cracks a bit but holds its own with some chewiness, light and delicious. The sauce pops out with bright, tomato flavor and the meatball was perfectly spiced. Definitely some first-class, fresh ingredients here, you have to appreciate the details of a master at work.
Take em all together and you know you're eating a pie that is uniquely special and made with love. What can I say, it was great pizza but hard to compare it to anything else since I haven't had anything else like it. Better than Pepe's? Hmmm. Better than Totonnos and Lombardi's? Probably. Best pizza ever?! Wow, that's a tough one but just maybe... The only way I can find out is by sampling all the other great pies out there, in the US and Italy. And that's a goal that I'll happily take on. But for now, DiFara's is certainly at the top of the pizza pantheon for me!
People thought this was:
yeah its worth the trek and the wait.
eat here before the dom dies.
serious.
Make no mistake, when people talk about New York pizza, what they really mean is a Brooklyn slice, because it IS the best.
Dom at Di Fara, does not just do Brooklyn pizza. He elevates is, reinvents it. He's the Da Vinci of pizza! So masterful and artful, watching him make a pizza is like an experience unlike any other.
I came by on a weekend, just in time for opening. It was rainy that day. We were the second in line and it took us 15 minutes on line and then another 30 minutes for him to craft us a round pie and a square with pretty much everything topping. With 6 drinks it all came to be about $72 bucks.
It's expensive pizza, even by NY standards, and especially so if you're coming to grab just a slice ($5) Who does that anyway? The smell of the fresh ingredients, the dripping pungent olive oil, and sprinkled basil leaves right on top is a feast for the senses.
The first bite was incredible. You just wanted to keep eating and eating, faster and faster to race your friends to the next slice. Before long it was all gone.
The place is dinky, and dirty-ish. But Dom's not selling ambiance or design or friendly service with a smile even. If you're looking for that, you might be at the wrong place. He's doing what he was meant to do on earth and that is making a damn good pizza!
With more than 350 reviews maybe I shouldn't write one. All I can say is yum!!. I usually goto Grimaldi's under the Brooklyn Bridge but this takes the cake.
Con: It's far and sometimes the subway isn't running right on the weekend.
Crazy good!
This place is amazing, the pizza is quite unique. Pizza usually does not impress me, and this place does an amazing job. I love the simplicity of the pie and the complexity of the flavor here. Well worth the price. I plan on making a few more stops here while in this area.
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At this stage in my game, cheap normally equals good. Never before would I have even considered paying $5 for a piece of pizza. Until I ate this pizza.
Oh
My
Gawd
That crust was sooooooooooooooo good. Never have I loved a pizza crust like that. (I got a non-charred slice) Chunky stewed tomato sauce, delicious cheese, olive oil, and fresh cut basil. I love it. So glad others do too so this guy can keep making pizzas, which he obviously loves doing. Wish there were more places like this.... there are so many pizza places in Midwood that are cheaper (and usually kosher), but they are waaaaaay cheaper in quality and craftsmanship. This is how pizza is really supposed to taste.
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I wish there was some kind of announcer that told us when Dom Di Fara wasn't in, because if he's not, there ARE no pizzas, and everyone in the whole world is very sad indeed.
I got here a shade before opening and all we could see was a dark dusty interior. No people. Not even the nice old man who makes the pizzas. As soon it was 11 (or was it 12? Hard to remember after I bit into the pie), the doors opened, and the man started his magic.
People, he does it all. He makes the dough. He spreads the sauce. He reaches into the oven and rotates the pizzas WITH HIS BARE HANDS. The basil is fresh cut, the cheese is fresh grated, the olive oil adds a nice fruity finish to the pizza. Don't bother getting it by the slice. One will not be enough. Get the whole pie, get a Coke (they still sell it in the glass bottle here), sit tight and wait for Mr. Di Fara to work his elf-like magic for your gustatory pleasure.
People thought this was:
After all the hype, i finally tried Difara's a couple of weeks ago. The wait wasn't bad, maybe an hour. The pizza was good. It wasn't the greatest pizza in the world, but it was very good. It tasted familiar, like something i've had before; maybe Europa on 20th Avenue.
Today, I went to Difara for a second time. This time we waited about 2 hours. Finally got home, and we were disappointed. The pizza didn't have that delicious smell from the first time around, it was burnt, and it was very salty. It just tasted totally different from the first time around.
Given the inconsistency in taste, I don't think I will ever waste time going here again.
I'll take Davinci's or L&B anyday.
you'll wait an hour for a pie, a half hour for a slice....
but its the best pizza in brooklyn
places like this wont exist in the next 20 yrs, you are better off waiting now and enjoying it today so you could remininsce later
if you have problems waiting, im sure dominos/pizza hut will deliver in 30 min or less...
I think the pizza at Di Fara's 4 stars - it is good but I have had better. The line is just so long and the counter staff is so unhelpful that I have to deduct a star for the experience as a whole. Honestly the best part of my Di Fara's experience was walking out the place with my slices and getting jealous looks from the costumers in line.
As for the pizza itself the tomato sauce Dom uses is some of the best I have ever had. The crust is nice and thin but it was a little bit burnt. My biggest problem with the pizza was the cheese - it just lacks flavor.
I have no problem waiting in line for good food, I have no problem waiting at the shake shack, but I just don't think the pizza at Di Fara's is worth more than a half hour wait. Come once try it for yourself but this place is not worth a return visit.
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I'd like to dedicate the following review to my 5 FANS!! I love you all!!
Have you ever watched a cartoon and thought to yourself "Why does cartoon food look so much better than real food?"? Well, this is something I think about daily. I have been on a quest to find that perfect cartoon piece of pizza; you know the one. Smoke radiating from the top in swirling clouds, thick yellow cheese dripping over the edge...the kind that makes your eyes jump off your face! The closest I have ever come to tasting such perfection is Di Fara's Pizza.
Dom, the Pizza Artist only uses the best, freshest ingredients; word on the street is that they are flown in from Italy. He treats each pie like a piece of fine art, taking his time to perfect every minute detail. It really is quite a show. This pizza would make any Ninja Turtle salivate.
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Everything they say is true, but I'll be the first to tell you how to really enjoy Di Fara's pizza.
Go for lunch on Saturday around 1:30pm. Have a friend, or in my case, parents with you. Put an order in for one pie, the original or regular pie, and if you so choose, you can order half with your choice of toppings.
You will be told it will take 1 hour for your pizza. Do not dismay. The hour can be killed quickly. Stand by the window outside and watch Mr. Dimarco work his magic. It is mesmerizing, and quite amazing. Your appetite will grow, but so will your appreciation for what this man is doing.
Before you know it, it will be 45 minutes later and you'll wander inside once more for the home stretch. Stand by the counter and wait for your name to be called by Mr. Dimarco's daughter, who is quite possibly the most patient and sweet person in the restaurant business.
Once our pie is placed on the counter, watch as Mr. Dimarco does his ritualistic cutting of the basil, sprinkling of the cheese, and cutting of the slices. All with a slight smile. And then he's back to work.
There is limited seating, but have no fear. There is a taxicab that sits out front. I think it is permanently parked there. Use the trunk as a table and stand on the sidewalk.
The pizza will be the best thing you've ever tasted in your life. And you may even consider waiting another hour for seconds.
All I have to say is, after trying a slice of pizza (OK I lied, a couple of slices) The next person that says pizza hut, dominoes, or round table (although I have to admit, maui zaui is quite tasteful) is pretty darn good will get a knuckle nookie. It's not the place that I'm putting my hands down on, it's the pizza and it's crazy crust! Even when it's cold it's good. The ingredients used are most definitely fresh that the creation is near perfect and makes this place the best pizza in the country.
This will be my first stop on my next visit to New York.
When does eating pizza become a truly unforgettable experience? Is it the distance one has to travel to get there? Hop aboard the Q train and get off at Avenue J; A 40 minute trek from Times Square. Is it the location? Located in Midwood, Brooklyn; Di Fara's features a crude, hand-painted sign, grungy interior and dirty tables. Perhaps it's the wait for your pizza to be made? Domenico De Marco (Dom for short) churn's them out at an earth shattering pace (a 45 minute average). Is it the ingredients? Fresh and canned San Marzano tomatoes for the sauce, a combination of high-quality regular mozzarella, imported fresh buffalo mozzarella, a generous sprinkle of Grano Padano, and a then the Coup de grace; a drizzle of extra-virgin olive oil and a fresh basil.
So when does eating pizza become a truly unforgettable experience...when you eat pizza at Di Fara's Pizzeria. Forget what you know about pizza, Di Fara's transcends what you thought was good or even great pizza. I didn't know what to expect coming all the way out to Midwood. I had heard good things but remained cautiously optimistic. Walk in and expect to be greeted by the throng of people inside. Thus, your pizza experience begins with the wait. Yes, the wait. Bring friends, or bring a book because you'll be waiting for a minimum of 45 minutes, but as their pamphlet tells you, "Sorry, but it's worth the wait." Worth the wait indeed!
Dom is the man, the legend, the master himself. He alone makes the pizza, hence the wait. Watch as he artistically cradles the dough, making sure not to over work it. It's truly a labor of love. Watching Dom work, one will begin to think that pizza is his religion and after you're done eating, you'll worship him forever.
Don't be quick to grab your pizza once it comes out, it's still not finished. Let Dom hit it with his Coup de grace; a generous sprinkle of imported Parmigiano Reggiano, roughly cut aromatic basil imported from Israel and a luscious drizzle of extra virgin olive oil.
The final step is your first bite. It is transcendent. It is unique. It IS delicious. No need to describe the crust, sauce, cheese, or even the rich, sweet yet nutty olive oil. This pizza is one you'll have to experience for yourself to truly believe it. I did.
People thought this was:
The pizza is good and the experience is unique, but 5 stars? Not really. The placed is crammed and the slice is good, but it's not great enough to justify the odd bit of masochism in waiting, sitting (did I mention crammed) and such to get the slice.
Glad it's still around since modern NYC needs a bit of old NYC, but let's not get too deluded here.
I recently ate at Di Fara with a few friends and the pizza was awesome.
Eating at Di Fara is an all-evening event. We got there around 6pm and weren't able to get in the front door until around 6:45. After placing our order, we waited another hour for our pizza. And this was a rainy weeknight. It's worth the wait.
We ordered round and square pies to compare, and I definitely preferred the round pie. The flavor is incredible. My only complaint is that they go very, very heavy on the olive oil. I would have been happy with about half of what he put on. Nonetheless, the pizza was beyond delicious and the whole experience was fun. It takes too long for me to go here regularly, but it's a fun place to go every once in awhile for something different.
I'm heading over to Di Fara for a pie tonight! This place completely changed the way I judge pizza. It's the best bottom line, no contest. Stop reading and GO! NOW!
Di Fara pizza is not your ordinary pizza.
Having a slice of this pizza is not just to feed your hunger or to satisfy your tastebuds, it is, most importantly, a beautiful and fulfiling experience for the soul.
I understand a lot of people would think the wait is dreadful, but to us, watching the master slowly rolling the dough, carefully cutting the meat, gently putting the pie in the oven are all part of the dining experience. We have visited the place a couple of times, even on a very hot summer day, we would just stand in his non-airconditioned workshop quietly and watch him repeat the cycle. I admire how much love and passion he puts into his work, and the result is simply a masterpiece.
We always order the pie half and half, half with pepperoni, half plain with basil. The pie crust is not too thin, not too thick, with just right amout of chewyness. And the basil, the meat, the cheese, the oilve oil are perfectly blended together.
Every bite is an experience. Enjoy.
After going to Di Fara's, I can understand where it gets its reputation from. I'm originally from right by here actually, and back in the day Di Fara's was nothing special. When I say this I mean no disrespect to Dom DeMarco, but the main reason its so popular is that it's one of the last of the great Brooklyn pizzerias that used to dot every other corner. That era is gone, but he is one of the few that can still make pizza of that type and quality. Not surprisingly, by upgrading his ingredients from the old days, he now has the best pizza in the city.
If you don't want to wait in line, don't come. If you don't have the time to wait for your pie, don't come. If you can't navigate the ordering process (not exactly rocket science), don't come. If you're a hipster, don't come. If you can't stand eating in a less than clean place, don't come. If you can't tell Dom to skip the extra olive oil at the end, then don't come. If you read all of the stuff about this place and see things like this that make you think you might not like it, then don't. Makes the line shorter for the rest of us and saves you a trip to east Brooklyn.
All of that said, this blows out nearly every other pizza in the city. I've had nearly all of the of-the-moment pies listed in a few publications recently--Keste, Motorino, etc.--and Di Fara's blows them out of the water. Those places lose themselves in their own hype and in trying to live up to some imaginary "Neapolitan pizza" ideal. The ultimate thing that makes a pizza the best is how it tastes. That is where Di Fara's excels. The 3-cheese combo of mozzarella, mozzarella di bufala, and parmesean is the best in the city. The sauce is perfectly flavorful and spiced, and balances well with the cheese. The crust is thin and delicious, with a nice amount of char. The pepperoni was among the best I've had (seriously). The basil is nice and flavorful...writing this review makes me want to go there now. Its that perfect, and it lives up to the hype.
I've never had a bad pie here, but I will respond to a few complaints here. One, he does use too much olive oil sometimes, but you need to watching always for your pie and then just tell him to only put a little bit on. He does burn the crust a little bit too much sometimes, but in my experience its never been to an barely edible level. If he did, hey this is Brooklyn; bring it to his attention, and if he doesn't want to rectify it, walk out. In regards to the freshness, he gets deliveries every few days, other than that I could care less if they're 'fresh from the garden' or not. One problem I have is the BYOB policy. Its nice that they have this, but some people get absolutely trashed in there and its ridiculous. Don't be one of those people.
Will this always be the best pizza in NY? Idk, there are some pizzerias creeping up on Di Fara's in quality. But for now, Dom DeMarco is unequaled.
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Definitely a respectable slice, but by no means is it the best pizza in NY.
I had the luxury of a) only being relatively hungry and b) only waiting 30 minutes for my regular slice, so I was not swayed by hunger or a desire to justify the wait.
While it is very nice that everyone and their mother seems to know the history of Di Fara, Di Fara's ingredients, and the elderly gentleman behind the counter, I took none of these into account for my review. Because all that matters is the taste.
Fresh basil added a nice, complex touch. I like that it is sprinkled above the cheese and not baked (like at some other pizzerias). My crust was a bit burnt on the underside, and not thick enough to sustain the weight of the stewed tomatoes (which were excellent). I wish the cheese had been a bit more flavorful. My boyfriend and I both found it bland.
Glad I tried it once, but I can't imagine waiting more than a half hour for a slice.
I recently saw a show where restaurant patrons visited a restaurant with fairly inexpensive meals with non-fancy sounding names and a restaurant with higher priced items and dishes with fancy sounding names. The patrons at the latter place gave much higher ratings to their meals than those that visited the former. The catch? Both restaurants served the exact same thing. People at the fancier sounding place rated their meals more highly because they followed the group dynamic and felt that's what was expected of them.
That's DiFara for you. The slices are fine. Not amazing. Not bad. Certainly not worth the ridiculously long wait. And certainly not worth the $5 the old man has now started charging. $5 a slice? Are you kidding me? I guess it's NY and the old guy is smart. He knows there's a sucker born every minute and willing to pay. Now what should be my scheme to sucker all the faux New Yorkers into giving me their money...? ;-)
People thought this was:
As yelp says - "Woohoo! As good as it gets!"
I stumbled in on the Sunday before Labor day and was able to try both a square slice and a regular round pie slice in under 5 minutes. That being said, I'd still gladly wait around for an hour (as some of the other reviewers have pointed out) for a special slice. Next time, I'm getting a pie!
i dont know what is wrong with you people honesly.. THIS PIZZA IS NOTHING!!! the place has been closed down 4 time from health department and is the dirtest grimest pizzeria i have ever been too.. You can write your name on the greesy dusty walls... It always full and packed becuse the guy making the pizza is 60 years old and makes one pie at a time. hes the only worker there besides the daughter which is slower then he is. He has an electric oven not even and he burns every pizza buy 95% of the time... all in all the slice is ok but i dont know what the hype is.. Take my advice go check it out and you will see how disgusting the place is.... pizza is ok if you want better head to bensonhurst to a place on 65th and 23rd across from firehouse then youll see great pizza and what a pizzeria should be!!!!
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I grew up in this neighborhood, well actually about 10 blocks away on Newkirk ave and 14th street. Yes, the hood, well not so hood-like now. I remember going to DiFara Pizza with my family, back in the day when there was a $1 movie theatre on Ave J (those were the days).
Well I took my hubby over to get some pizza, Jeff has a thing against Brooklyn pizza. Well, he also thinks the best pizza is available at Seaside Heights (New Jerseyians!). I got him to admit that Di Fara is the best pizza today. YEAH, I love being right.
The pizza took a while but it was really nice to talk to people who came from far and wide to get a slice.
Why 4 stars, well my favorite pizza place on Newkirk Ave closed years ago and in my mind nothing can compare. Who knows what it would taste like to me these days, but in my memory nothing can touch that pizza.
Awesome pizza. Was a little pricey and the wait was excruciating. Ordered the specialty pie and the square pie. I definitely liked the square more b/c of the amount of cheese and sauce on it.
If you decide to come here, order ahead.
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Where to start?
-Its expensive as hell .
-An incredibly long wait.
-Hot, cramped eating area.
Yet i still gave it a 5 star. We ordered the regular pie with mushroom and it was delicious. I love thin crust pizza and this just makes my stomach smile. The sauce..oh the sauce and the basil...sigh. Was it the best tasting pizza ive ever eaten, maybe..maybe not but what makes it special is Dom himself.
Theres something about the master himself making pizzas for 8 hours a day for the past 40 years that adds a quality to the experience that is hard to quantify.
I probably wouldn't make the trek tout to brooklyn all that often, but if you've never had the chance to go, it is definately something worth goin for. hey coney island is a few stops away, give it a shot~~
fyi: if you want to grab a seat, id advise you to get there right when it opens, oh and for some reason plain pies come out faster than if u were to get a topping.
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Being from the NY/NJ area you get used to having good pizza all the time, but its places like this that really bring it home. We decided to stop by while in the area and I'm sure glad that we did.
Personally, I think its awesome that Dom runs the entire show at Di Fara. It looks like he's been making pizza for about 3 centuries and he hasn't lost a step. The ingredients are top notch, the crust amazing, olive oil plentiful and the cheese o so good. Who cares that you might wait and a while and the place looks like a dump, the pizza is legendary.
holy f*ck this pizza is good.....better than Bleecker, Patsy's, Joe's, Grimaldis, and John's. No contest.
after a first failed attempt at coming here a month ago success was finally had, when i tried both the round and square slices of heaven that Di Fara's has to offer.
(BEWARE!! they close at 4:30 promptly, or earlier depending on whether they run out of dough, and do not re-open til 6pm)
My friend and I came at 6pm sharp when they re-opened for dinner. We had only two people in front of us on a Sunday evening and it wasn't crowded at all. Horay for us! We watched the pizza's being made. Each usually only takes 10-15 min in that hot oven. They are all made with buffalo mozzarella, some type of parmesan, a sweet tomato sauce blend of fresh and canned toms, and fresh home-grown basil which is cut into pieces over the pie with scissors right when it comes out of the oven. Oh and did i mention that for extra flavor there is a special olive oil sprinkled over the pizza before it hits the oven? Don't let that "grease" drip off......it's amazing.
Okay so back to the review........this pizza was great. I prefer the round slice over the square but they are both exceptionally good....if not great......or perfection. The square piece has a different sauce....it's chunkier and tangier than the round slice.....but no less delicious. Both types of slices are $5 a piece..... but if you trek all the way out here you better effin try both. Even though the pieces are somewhat modest, you will be full. Well at least I was, and I had just come from a workout so i was starving!!
Anyways this place is one that lives up the the hype and then some. F*cking spectacular. Stop whining about the distance and get your ass out to Ave J you pansies......stop being such f*ckin borough snobs. Good food has no borders.
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There are plenty of other pizza spots I love throughout the city but I still make a regular pilgrimage down to Midwood for a Di Fara pie.
The best ingredients. Made by a master.
A square pie with sausage laced with those oily red peppers he leaves out on the counter = my all-time favorite.
BEST pizza anywhere!
It's an hour wait to get a pie and each slice is about $5 each but who cares when it's that good! Just watching Dominick making his pies with loving care and then actually tasting it piping hot out of the oven makes it all worth it. It's kind of funny to see all the hungry people patiently waiting each and every time, and salivating over all the pies that come out of the oven. Apparently, many pizza die-hards travel hours from throughout the tri-state area to try Di Fara.
Only the best and freshest ingredients are used and the whole process is like an art form.
My favorite is the square slices.
First, Dominick bakes the square pie with tomato sauce in the oven. He takes it out midway and generously drizzles olive oil onto the bottom of the pan. Then he adds in about a pound of mozzarella and another layer of tomato sauce on top before putting it back into the oven for another round of baking. When it's done, he takes it out of the oven and throws on another layer of cheese and cuts fresh basil on top.
Then you eat without a care in the world. It's that good!
I love the regular pies and slices with specialty toppings too! :)
I've waited for hours and tried Pizza Bianca in Phoenix too (which was voted the best pizza in America), and I think Di Fara is better.
This is kinda a review.
Only because I had the square slice brought to me by a lovely friend.
Popped it in the oven for a few min.
AND IT WAS EFFING GOOD.
I'm sure it's even more amazing fresh out of the oven, but I take what I can get.
The crust is crazy delish.....crispy yet chewy. (Got a corner piece.)
I've heard the sauce is made with pancetta, which may explain why my vegetarian ass was passing gas for the next two days. I swear, it was like I had my own BP station in the apt.
But, yeah, this pizza is really good. Meat-infused sauce and all!
People thought this was:
Yes, yes, yes, you have to come here. You've heard it a million times, "You haven't been to Di Fara? GO RIGHT NOW!"
No, you don't have to "go right now." Relax and finish that blog entry you were writing, but if you have a free weekend and feel like making the trek to Midwood, it's a great way to spend an afternoon. Maybe a halfway pit stop on the way to the beach? Feel free to contact me for all of your weekend planning.
Personal trick to avoid long waits: order what everyone else isn't. Everyone wanted square one day so I ordered a round slice (triangle?) I got mine in 5 minutes.
People thought this was:
BEST PIZZA IN BROOKLYN
Eating a Di Fara pizza is an experience you will never forget.
From watching Dominick make the pizza, to being served this pizza.
The man is a true legend of the craft.
Neighborhood: Coney Island
Category: Pizza
Brooklyn, NY
Category: Pizza
Neighborhood: Long Island City
Category: Bakeries
Neighborhood: Carroll Gardens
Category: Pizza
Brooklyn, NY
Category: Pizza
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