1424 Avenue J, Brooklyn, NY
Related Post: DiFara, It’s Hip to be Square
I don’t really have words that can adequately describe just how amazing the pizza that Domenick DeMarco makes at DiFara. The man has a magical skill for transforming simple, high quality raw ingredients into some of the best pizza in the entire NY Metro area. He isn’t using an anthracite coal oven like Patsy’s, Arturo’s, Grimaldi’s, Lombardi’s, or Totonno, but what he is able to accomplish with an old, beat up steel deck pizza oven is nothing short of miraculous. The pictures, really do speak for themselves.
DiFara looks like an old beat up Pizza parlor in an old Orthodox Jewish neighborhood. The looks can be deceiving.
Mozzarella di Bufala, which is used in combination with low moisture Mozzarella and Parmigianno-Reggiano cheese.
A square pie being readied for the oven.
A plain pie, bubbling, just out of the oven.
Closeup, with fresh basil added.
A happy customer. Expect to wait 30 minutes or so for a pie during prime business hours.
Italian specialties menu
A row of fresh basil plants used to top the pizzas.
Dom said these were Rosemary Plants
Dom saucing a pie.
A baby artichoke slice
Artichoke slice closeup. The oily residue is extra virgin olive oil used as seasoning drizzled over the top.
A plain pie being hit with basil
Plain slice closeup.
Sausage and Porcini Mushroom pie
Porcini mushroom slice closeup.