Di Fara

has been rated New York’s best pizza many times over and I definitely recommend this place! The trek there is worth it. Expect a long line, there are times when people are waiting outside the shop door at  11am waiting for the 12pm lunch opening. When I went there was caution tape tied to the door, holding up a pizza box that said ‘ran out of dough, open at 4’. In a hyper efficient city, this place serves a rustic, almost thrilling experience.

The pizza is thinly spread with a crispy crust and a melt in your mouth yet chewy middle. It is made with the freshest ingredients. He imports his basil from Israel (not good for a carbon footprint, but once you eat a slice all those worries run out the door – fast). Each pizza is made by hand by the old man alone. His daughter runs the cashier. He seldom speaks. Watching him is like watching a ballerina. The way he stretches the dough, spreads the tomato sauce, freshly grates the cheese and pours the olive oil are all movements his muscles know better than walking. His hands are calloused to the nth degree, for he pulls out the pans straight from the oven with fully exposed skin. This is considered unsanitary by by the Department of Health…?….and so the place is occasionally shut down. Yet, a man once paid another customer 60$ for two slices…

The  story goes something like this: he was working as an accountant and decided one day he wanted to dedicate his life to making the perfect pizza. So he opened a hole in the wall in Midwood, Brooklyn (still somewhat of a hole in the wall) and has been making pizza ever since. He eats one slice a day to make sure everything is ‘all right’.

My pizza was the original margherita style, absolutely drenched in olive oil but the one he uses is light enough that you don’t feel greasy or weighed down. The pizza is a food lover’s dream. He makes one pie at a time (well two, one for full pies, and one for people who are buying slices) so you really get a personally made pizza. He devotes love to each pie.

The venture to Di Fara should be done on an empty stomach so you can fill yourself with the fresh, doughy, cheesy, olive oil and oh! every marvelous bite. You don’t have to limit yourself to the marghuerita style, they offer a few staple topping choices like mushrooms and peppers. The Sicilian style pie is likewise rated as a top choice.

And the best time to go? Here is a rundown compliments of

On a weekday, just as it opens at noon. In fact, get there a little early. You might be one of 15 people instead of 30 or more…[Go] in the rain. Seems to keep the less hearty away.
Other than that, you’re out of luck. There is almost no ideal time to go anymore. You’re always going to run into a crowd.
Don’t go: On Monday or Tuesday. It’s closed. Or between the hours of 4:30 p.m. to 6 p.m.; it’s closed for a break.
Be Sure To: Get there at least a half hour before the end of the lunch or dinner service. Dom closes the door around 4 p.m. and 8:30 p.m., respectively. Whoever’s in the shop gets served. Whoever’s late, gets locked out.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: