Review: Di Fara's Pizzeria

Growing up in New York I've been privileged to enjoy some very good pizza. There are certain requirements for pizza in my eyes, and other New Yorkers, that follow you where ever you may grab a slice. A certain sauce to cheese ratio as well as a crisp crust worthy of folding and without drooping. Now walking into DiFara's it was hard not to have high expectations. It's been crowned best pizza in the city by magazines, newspapers, foodies and non-foodies for years. Dom Demarco has over 40 years experience so the pizza must be good, right? The lines must be justified. These are just a few questions I asked myself riding down to Midwood on the Q this past Saturday afternoon.

I had planned my arrival to be between 2-3pm to avoid the crowds. I went hungry and eager. Sitting a stone's throw away from the Q is DiFara's. A run down looking corner pizza shop. The sign is old, the windows are old, it certainly looks its age (opened over 43 years ago). Walking in I am shocked, and pleased, to see a short line of only 5 people. I had a chance to get a pizza in less time than I expected (45-60min). There are unwritten rules to follow when "dining/ordering" at DiFara's. You go straight to the counter to place your order and you stand there until your pizza comes out of the oven. If you move (some purists may find this information secretive) your pizza may take longer. Dom and his son need to see you there to remember your order, whether you want to sit or not.

Enough build up, now the pizza. I ordered a round pie with porcini mushrooms. The porcini's are canned and marinated, they're good, but not amazing. The pizza though was amazing. The cheeses melded together into a stable, but creamy texture not found on any other pizza. The crust was perfect, slightly charred, but crisp and thin. The sauce was not overpowering, but seasoned well and the pieces of canned tomato added a nice burst of flavor. Dom tops the pizza's before serving them with freshly grated Grana Padano (similar to Parmigiano Reggiano, but softer), Berio olive oil and fresh basil. Every bite was wonderful and memorable. I left stuffed, but fully satisfied. The pizza and two soda's cost me $32, not cheap by pizza standards, but if you consider the quality of the ingredients and the care Dom puts into every inch of the pizza it is well worth it.

1424 Avenue J, Brooklyn, NY, (718) 258-1367, Price - Inexpensive-Moderate ($6 - $16/person), Reservations - Not Accepted