It probably comes as no surprise that one of our all time most popular posts on Off The Broiler has been my previous trip to Difara Pizza in Brooklyn. I’m not sure if it was the photos or the four minutes of Zen-like video watching the master at work, but we got an awful lot of hits. How could I top that post? I’m not sure, but I’m going to try to do it again.
I had to be in Brooklyn yesterday to help a celebrity friend of mine with her new food web site, so Rachel and I took the occasion later in the afternoon to head over to Difara for an early dinner. On all my visits to Difara in the past, we’ve always gone for the regular pizza pies, and haven’t eaten anything else, such as his Italian-American specialities and the elusive Square Pie — which is sold sometimes as slices but not nearly as frequent as the regular pies — that takes nearly an hour itself to prepare, because it has to be proofed, the pizza shell has to be baked separately (which takes at least twice as long as the regular pie) and then it has to be dressed with sauce and cheese and baked again. I have heard from many who are devout Difara adherents that Dom’s Square Pie is perhaps the best square in the entire city, and for those who worship crust char, it beats the regular Difara slices hands down. So this was a good opportunity to take the road less travelled and try some new stuff.
As I live in Jersey, getting to Brooklyn is no easy feat. I have to go over two bridges and brave all sorts of highway closures and insane traffic. But some people will do anything to get great pizza.
Click the “Read the rest of this entry” link below to join us on the quest for the perfect Square Pie.
Dom DeMarco has become something of a serious pizza celebrity now — its not uncommon to see him in the middle of a photo shoot for some magazine or another. Today he was doing a shoot for Details.
I’m still amazed with the quality of product that comes out of a pizza oven that looks like its been through the wars.
Even with Dom’s new found celebrity, he aims to please.
At 3PM the place was only starting to calm down, but many people were waiting a half an hour or more for their pies.
A happy customer indulging in a slice.
Knowing that the Square Pie was going to be a long wait (and it ended up being much longer, because Dom got really busy and sold our pie that we were waiting for nearly an hour for as slices to the general crowd by accident) we ordered a few items from the regular menu, which is handled by the kitchen staff.
Chicken Parmigiana with Rigatoni.
Chicken Parm closeup.
With slices like these available, its all too easy and tempting to divert from the Square Pie mission. But we waited and persevered and stayed on course.
These cherry peppers were out as a condiment that day.
After about an hour and twenty minutes of waiting at the queue and a pizza order mishap, the Square Pie emerges from the oven.
Dom uses Mediterranean basil imported from Israel to top his pies.
The pizza is then boxed and transferred to our table, where we stop and look at it in awe.
Extreme Square Pie closeup. Check out that char on the corner.
Down the hatch.