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(718) 258-1367
1424 Avenue J
Brooklyn,
NY
11230
40.625
-73.9619
Neighborhood: Midwood
What People Are Saying About Di Fara Pizza
The Editor
Contributor
Citysearch
Dominic De Marco's takeout pizza parlor hasn't changed much in four decades. Potted herbs still grow in the sun-bathed windows; the counter conversations are loud and in Italian; and the few wood tables still wobble--though they seat more city folks. No one does it like this anymore: After stretching homemade dough, Mr. De Marco swirls his sprightly sauce, meticulously hand-grates three kinds of fresh mozzarella and drizzles olive oil over the top. Once in the oven (electric, mind you), he shifts pies every few seconds to attain nicely-charred, chewy crust perfection.
11/19/09
nothing stays the same
by steve treiber at Citysearch
Been eating there forever moved upstate was in Bklyn dropped in. Everything looked the same BUT after watching Dom make a dozen or so pie,s I noticed that not one pie had buffalo mozz. put on it & the olive oil was not the same brand that he used to use.I asked him about it & got a strange answer"I USE WHAT THEY PUT IN FRONT OF ME" WHO ARE THEY?Sad to say we were very disapointed that day .If your out of buffalo mozz. then say so but to play dumb SHAME ON YOU. I,ll still drop in & give him another try hoping it,s made the rite way with buffalo mozz.
- Pros: Dom still makes a very good pie
- Cons: $5.00 a slice way to much A pie is $25.00 do the math
11/04/09
Best pizza I've ever had
by sweets509 at Citysearch
I LOVE pizza. And I eat pizza almost every week, so I've had my fair share of pizza, but I must admit that THIS is the best pizza I've ever had. Which really surprised me because I live in Brooklyn near Grimaldi's - and I have always considered their pizza to be one of the best I've ever had.
After reading all this hype about Di Fara, I finally gave in and made the trek to Midwood. And I must say, it was not only worth the trip, but it was worth the wait.
Dom makes each individual pizza by himself. He really does use the freshest cheese and the most delicious tomatoes. He meticulously grinds the cheese for ever pie and then hand cuts the basil leaves for the finishing touch.
I ordered the regular round pie and when I took the first bite, I was hooked. The pie was baked to perfection and you can taste the freshness of the tomatoes and the cheese. After finishing a whole pie, I could see myself going for more (but I didn't) because I was full. But I was REALLY tempted because it was THAT good.
You should run there ASAP since Dom is the only one that makes the pizza but he's been scaling back the hours. He was open 7 days a week, then reduced it to 6, and now it's only open 5 days a week (closed Monday and Tuesday.) Hurry before it's too late and he retires! You don't want to miss it.
Highly recommended and totally worth the wait.
- Pros: Delicious fresh pizza made right in front of you
- Cons: Be prepared to wait... for a while
09/25/09
Great pizza - terrible wait!
by manni22 at Citysearch
I do quite enjoy the pizza here, but the wait is unbelievably long. I have to carve out 2 hours of my day to get this pizza, and 3 times now I have arrived to find the store mysteriously closed. I am so frustrated with this place that I will never make the trip again.
- Pros: Pizza is very tasty
- Cons: the wait and inconsistent hours
The Details on Di Fara Pizza
Look Good:
It's only a few dollars more for pies made entirely with buffalo milk mozzarella, but beware: Though more flavorful, the cheese is milkier, meaning a droopier pie that can disrupt the well-calibrated flavors and textures.
The Extras:
Mr. De Marco imports cheese from his hometown of Casserta, and uses sweet, plum-shaped tomatoes from nearby Napoli in his sauce.
Know Before You Go:
If you're driving out on the weekend, keep in mind that meters operate on Sunday, rather than Saturday, in observance of Midwood's largely orthodox population.
Category:
Payment Methods:
Cash
Restaurant Special Features:
Local Favorite, Family Style Dining, Cheap Eats, Hidden Find
