Di Fara Pizza
| Address: | 1424 Avenue J, Brooklyn, NY 11230, USA |
| Phone: | +1 718-258-1367 |
| Site: | difarany.com |
| Rating: | 4.2 |
| Working: | Closed 12–8PM 12–8PM 12–8PM 12–8PM 12–8PM 1–8PM |
Location
Photos 100
Reviews 6
A
A Private User
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KR
Krista Mancini
The man, the legend, Domenico DeMarco , was working his magic making excellent pizza pies. Arrived at 2pm on a Friday and the tables were full (seating for about 15 people) and a few people standing around. We ordered a pie and continued to wait. Pies came out a slow pace and as people ate, they left and new people sat with their pies; just be patient and by the time your pie comes out you will most likely get a seat. Domenico takes his time making each pizza, he doesnt let the crowds waiting affect his timing. He shreds the mozzarella by hand one pie at a time and mans the oven as well. I witnessed him taking a round pie out of the oven with his bare hands. After almost an hour our name was called and we received our (round) pizza. There were 2 of us, but couldnt imagine not getting a whole pie. Plus there was a long wait for slices as well. The pie went quickly, its not a gigantic pie and if you are hungry 2 can easily finish a pie. And what a pie it was! The crust is unique, it reminded me more of an artisan crust vs. a standard pizza place version; his crust is probably the original artisan version. It was chewy, cooked perfectly and had just the right amount of crisp to it. The sauce was delicious, not overpowering and it wasnt ladled heavy on the pizza. The cheese was not greasy, but stringy and delicious. This is the real stuff. Once out of the oven, the pie is sprinkled with cheese and topped with torn basil. This really is a fantastic pizza and all the hype about this place is totally warranted. With that said, I cant imagine going on a weekend and waiting 3 hours, but for lunch on a weekday its a no brain-er and worth the experience.
AN
Andrew Lee
Pizza made the same way for decades… that’s what you get here, one guy, he makes all the pizzas… every single one, is made by his hands. Simple is what makes this pie great, crust, sauce, cheese, (toppings if you must), and into the oven. This is the machined precision that you might expect from a chain, but it’s the perfection that your pie is literally nothing like the one made before it, other than the taste. Look, a good pizza is one that has a little bit of soul, and heart. Standing outside in line for 45 minutes, ordering, then waiting 2 hours for my order, means you know you are getting the standard in NYC pizza, and that you are getting love and care in the pie you are getting. The crust is hard, chewy and crunchy, the sauce and cheese combination is perfection, with chunks of cheese, melted, like islands of milky excellence, in a sea of tomato. Every pizza is topped with (and I think this is the best part) fresh basil, and olive oil. It’s like the cherry on the top of what is considered the “cream de la cream” of pizzas. I love a good pizza; moreover, I love good food. I travel the US, and along the way, I eat my way through a city; Brooklyn has so many flavors, but when it comes down to it; this guy makes a slice of pizza worth waiting for, he knows it, and I’m sure the line of people waiting outside, knows that too. Dress warm, and make friends with the person next to you in line, because you are going to have many conversations to kill the time, while you are waiting of a slice of goodness.
ST
Stacey Lee
Good Pizza Done Right - I recently made a week and half long trip to NYC for a vacation. I ate at at least 8 different pizza places in the city and DiFaras in my opinion was the best tasting. First off you know that the pizza is great because yes there is a wait. I went to DiFaras twice at different times of the day and the wait times were different. The one trip made mid afternoon I waited about 45 min and the other trip closer to 4pm I waited almost 1.5hrs for our pizza. The reason it is slow is because the older gentleman makes all the pizza, with care and experience. But the wait is worth it. The cheese is fresh, still in the large cube chunk like it just came out of the press. The other toppings are fresh, not out of a can either. The Basil is a fresh clump that he chops off the leaves with a pair of scissors. The crust is not too light but still has some chewy-ness to it. Toppings could not be better. The slice sizes were normal NY size. The sauce was rich and tomatoey. I think that sometimes people get confused over the different styles of pizza and think that because one is made a certain way means its bad. This one I believe is more authentic than the sometimes more common american verisons. Overall, yes long wait but very very good pizza.
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Melanie Tam
I had a good experience when I was a high schooler about 10 (shoot....has it been 10 years since high school already?!) years ago. Had a great experience 2 years ago. But maybe that was Di Faras peak because this time around, the pizza was just meh. The crust into about halfway into the slice is pretty burnt, so thats really all youre tasting. Maybe some people like that burnt flavor but I certainly do not. Plus, even if you order it with toppings, you dont get a lot of ingredients. So you might as well just save a few bucks and order it without. The place is small but they treat it like its some exclusive club. They rope off the entrance and even hired a (teenaged) bouncer to make sure nobody gets in. After waiting online for about half an hour, and then another 40 min - 1 hour for the actual pizza, you start to realize somewhere down the line that it really isnt worth it - time wise, or money wise (it isnt exactly cheap....a single slice will set you back $5 and I feel like Ive had dollar slices in the city that Ive enjoyed more). I feel like people who love Di Faras are really just holding onto this memory that they had years ago of what Brooklyn pizza is like. It just doesnt taste the same as it did back then. I probably wont be coming back anytime soon.
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R Huyck
We came here at 12:00 sharp because the website and the board in front said they opened at noon. After about 40 minutes of waiting in the cold, we were informed that their oven had some issues and that it would be less than an hour if we wanted to place our orders. We formed a queue and ordered outside at the window and were told we would receive a call when our pizza was ready. About 45 minutes later, we returned and the dining room was still unopened. After a total waiting period of an hour, the doors were parted and about 25 people immediately entered, many of which still waiting for pizza they ordered. After another 30 minutes of waiting in the dining room, we finally got our pizza. They were out of change, so paying was a bit of a hassle as they dont accept credit cards. They were also out of napkins and receipt printer rolls, but that happened shortly after we began eating. As for the pizza, I would give it a 7/10 at best. Its more of a flatbread with extra cheese than pizza, as sauce is mostly nonexistent. There is an absurd amount of grease piled up and toppings are sparse. The cheese and crust were both fantastic; they get a 9/10 from me, but the rest of the pizza isnt great and the service terrible. Find somewhere else to go for New York pizza.
