Sometimes good things are worth the wait. That's definitely the case at Di Fara Pizza. Dominick DeMarco has been cooking pizza the old fashioned way, at this rather remote Brooklyn location, for more than forty years. Watching him in action is a real treat as he works the crowd, never forgetting an order, and making sure everyone leaves satisfied.
The way Dominick handles a pie is pure artwork. The process begins with the stretching of the dough to form a thin crust. A layer of homemade sauce, with fresh basil leaves, is applied along with a dusting of freshly ground parmesan cheese. Then comes the mozzarella, sliced thin on the spot, and drizzled with virgin olive oil. What emerges from the oven is a perfect pizza, crisp on the edges and soft in the center. The crust slightly charred. A second layer of parmesan is applied and allowed to melt before the pizza is served.
In no time we had devoured two slices and wanted more. So be sure to order enough the first time you make the line. The Neopolitan pies are served round or square. You can buy it by the slice (when available for $5) or an entire pie for around $28. There are toppings available, but you really don't need 'em.
I'd swear that those pizzas came out of a brick or coal-fired oven. But there's nothing special about Di Fara's oven, just a very special man doing what he loves most. Making pizza.