Di Fara Pizzeria

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Chris C.

Joined 1 year ago

Waited 2 hours to get a whole pizza.. Waited 2 hours to get a whole pizza. It was tasty although the ol' man doused the pizza with a bit too much olive oil for my liking. Also, I don't think think it was worth the wait. Slices are apparently easier to obtain. I would opt for that if you don't like to wait a long while.

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pcatalina63

Joined 2 years ago

a little overrated too sweet worth a try. this place was good but the on site fresh to order method of preparation process that everyones raving about doesnt translate into the amazing flaor you hear about. either way, its def worth finding out for yourself. have a slice!

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robinsmalls31

Joined 2 years ago

Brooklyns best. This is a fantastic spot! The pizza is fresh with ingredients made that morning. When the stock is gone, they're closed for the day! Just wish you could get a pie at dinner time!

Doesn't Recommend

KKmou

Joined 2 years ago

Deplorable attitudes!!!!!!!!!!!. I repeat: DEPLORABLE attitudes.

These people have absolutely no regard for their clientele. We experienced extremely dismissive attitudes from the employees (most particularly the daughter of the owner) and after waiting for 40 minutes, were told that they could not serve us because they were closing. We had arrived 15 minutes before this closing time and were not once informed that we would not be served.

A nice person in line ahead of us had ordered 3 slices and shared one with us. The pizza was good but I would never subject myself to such rude and unprofessional people like that again.

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spanky1225

Joined 6 years ago

The Taste Still Lingers...Delicioso!. After living the surrounding environs of this Brooklyn neighborhood for 28 years, I finally surrendered my tastebuds to the experience that is Di Fara. While it's certainly not the Hilton, and could be WAY cleaner, my friend and I enjoyed a slice apiece ($5 per; a bit exorbitant, but ultimately worth it) of freshly made pizza with a crisp crust to die for, delicious tangy cheese, San Marzano tomato sauce (sweet and tangy all at once), and fresh, aromatic basil (and I do love me some basil!) My reserve almost weakened to order another slice, but my guilty dieting conscience got the better of me, and I took my time with the one I had. Domenico's pizza is truly 'artisanal'; made lovingly by hand in the true, time-tested way by someone who's been doing this for a good long time. This certainly isn't 'Domino's' (ugh!), or any mass-market pizza; it's the real deal. Don't know if I'd be spending $25-30 for a pie, unless I was in a splurging mood, but you sure can't go wrong if you do. They're closed Mondays and Tuesdays, after all, Dom's been making these for 47 years; he has earned a little 'me' time. If in Brooklyn, check it out, but don't expect anything fancy. Just good, hot and fresh old-world taste. Brava, Dom! Mangia bene!

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ShyBoy

Joined 2 years ago

To Die For. This has to be the BEST pizza in tahr entire world. Seriously, it is definitely worth the hour or so wait for a mouthwatering scrumptious experience. Run don't wak, to the best pizza EVER!!! Kevin

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steve treiber

Joined 4 years ago

nothing stays the same. 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.

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sweets509

Joined 4 years ago

Best pizza I've ever had. 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.

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manni22

Joined 4 years ago

Great pizza - terrible wait!. 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.

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BadOkole

Joined 6 years ago

PIZZA PARADISE. Just returned from my first visit to Di Fara's after hearing about it for years. Just last week, Di Fara's made news when the prices for slices rose to a whopping $5.00 per slice, but since every single ingredient is imported from Italy, and being a fool for good pizza, it was worth a trip form Manhattan. The corner storefront is unassuming, and the long line at the counter is daunting, but I'm delighted to say that it was well worth the time and money. Few things in the world are truly worth it, but for foodies, this is a must. Be prepared to wait for about 30 minutes, but watching the pies being made is a show in itself. The delicacy of the layering of the flavors is intoxicating, starting with a chunky tomato sauce spread over a fresh thin crust dough. Fresh mozzarella is hand torn by the master, Mr. D. and scattered over the pie, and since we opted for a Di Fara's special pie (@$30), it was then heaped with peppers, sausage and mushrooms. When it is whisked out of the oven, Mr. Di Fara drizzles it with the lightest golden olive oil I've ever seen, grabs a bunch of fresh Italian basil (never tasted anything so delicate in my life) and a pair of sissors to cut and scatter it over the pie, followed by a couple of fists full of freshly grated parmesan cheese that melts on contact. Searingly hot, the crust has risen to airy perfection and as the pizza sets, all the flavors combine into the most delightful pizza experience I've had for a while. Thank you DiFara's, for making a stormy summer day wonderful after all! I still love Lombardi's on Spring Street, when in Brooklyn it's DiFara for me. You don't say I have never tried that pizza joint in Coney Island. For all the hype, it was incredibly disappointing... a sausage and pepper pizza apparently means a single piece of pepper and a single slice of sausage per pie. Save yourself the trek.