Di Fara es la pizzería de Midwood que Domenico DeMarco, de la provincia de Caserta, abrió en 1965 con un socio llamado Farina; el nombre une a los dos. Durante décadas Dom hizo cada pizza él mismo: tomate San Marzano, una mezcla de tres quesos (mozzarella low-moisture, mozzarella de búfala importada y Grana Padano rallado), un chorro de aceite de oliva y albahaca fresca cortada por encima con tijeras de cocina. "Mi pizza es slow food", decía, "y si la hiciera rápido no sería buena". Desde su muerte en 2022 sus hijos llevan el mostrador, en una esquina que hoy se llama Dom DeMarco Way.
Servicios e instalaciones
Comer en el localPara llevarA domicilioTerrazaPorciones
Horario
- lun Cerrado
- mar–dom 12:00–20:00
Fotos
Reseñas
4.1
Buena
- 5 3,071
- 4 690
- 3 383
- 2 193
- 1 382
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Gabrielle Lavin Suzenski 7 months ago5.0
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Joseph Drago 6 months ago5.0
This incredible hole in the wall in Brooklyn had some of the most incredible pizza I’ve ever had. Crust was crisp, cheese was fresh? And sauce was just right. The guys behind the counter were incredibly friendly and willing to engage in casual conversation. Service was great. Placed our order and got our slices in a reasonable amount of time. Not thing I could complain about. If you’re in the area, stop in for a slice. You’ll be incredibly thankful!
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Jonathan Adams 4 months ago5.0
Omg. This is top 5 pizza in my life. 6 of us did a “pizza tour” in Brooklyn today, and this is the first stop. I think there is no way the next place is going to hold up to this. Crispy crust, maybe the best sauce we’ve ever had. Wonderful. Stop what you’re doing and go here today.
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Gayle Hathaway 7 months ago5.0
So worth the trip for a ny slice. The sauce was so delicious, I could have eaten a bucket of it, the basil and cheese ratio was perfect, overall the traditional slice of pizza was my favorite pizza ever! The square Sicilian slice was delicious too, just not so easy to eat; much thicker and heavier slice. Very little seating available, but we got lucky, it was a gorgeous day, and we sat outside on a 3 person bench and waited for our pizza, the 1 table outside became available so we got to snag it. There's a window out front they can hand your order right to you.
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Phil Thomas 4 months ago5.0
The best pizza I’ve ever tried. Hand formed, with a perfect bake to the crust combined with a great ratio of sauce to cheese. Cheese they add fresh basil which really pushes this over the top.
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Bangkok Baseball Edited a month ago5.0
I debated giving this 4 stars, but in the end I gave it 5. IMHO it doesn’t live up to the hype, and I would not travel over an hour again to eat it. That being said, it is a very tasty pizza when made fresh. Not the best pizza I’ve ever
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Eric San José 3 months ago4.0
This place is always on the top of people’s list of some of the best slices in the New York Metropolitan area. There’s always a line out the door. Six dollars a slice, which is very expensive. This place has been seen many times on
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Joseph A 5 months ago5.0
I’ve been to Di Fara at least 30 times going back to the early 2000’s, but I never wrote a review. This place has had some ups and downs as is common for businesses that have been around for so long. When the legend Dom passed away it was a
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alya 5 months ago4.0
Di Fara Pizza is one of the iconic old-school Brooklyn pizza spots, mostly because of its history and Domenico “Dom” DeMarco, who made pizzas there for decades and became a true NYC pizza legend. You can really feel that old New York energy
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I8773WZjoeh4.0
We wanted to get out to Brooklyn to the original Di Fara, but simply ran out of time. It was then that I learned that they'd opened another spot off South Street in Manhattan. After swinging through John's of Bleeker, we headed down and around to the other side (just before the Brooklyn Bridge) to hit up Di Fara's, New York. How much different can it be, we asked ourselves? I'm still asking that same question. The great thing is you can order up online and get an email reminder when it's ready for pick up. We arrived about 5 minutes after the scheduled time and the pizza was still reasonably hot and fresh. Much larger pie than John's and had a different look and feel. Heavier, with more parm sprinkled on top. Then of course the signature fresh basil, which was anything but, having been baked into the pizza. Either that, or it sat too long steaming. With that in mind, I'd say your best bet is to order and eat it there on site. The place was empty at around 12:15 pm on a Friday, which surprised us. We ordered a large round and a square pie to go. ($25 and $29 respectively) Without waiting, we started in on both while heading out of town. The round pie was really tasty, with a good sauce, nice cheese count, and again, pretty damn big. However, the undercarriage was much lighter and less cooked than I like it. Don't get me wrong, the flavor was there, but I need that char. As for the square pie, I'd say it was good, but definitely not great, and didn't live up to the hype. Sauce is great, but the thick 'crust' felt a little bready. If you want an incredible pie in that thicker, square (actually rectangular) style, head out to the Wilkes-Barre/ Scranton area in NEPA. They've got a dozen places that match or exceed this pizza, and at half the price.
