The Standard for NYC Pizza: DiFara Pizza

There are definitely areas of food debate that are particularly heated and usually they are regional in origin. Where is the best Mexican: Californian vs Texas vs Colorado? Who has the best BBQ: Chicago vs Carolinas vs Texas? What about Sushi: LA vs SF vs Pacific Northwest?

Without a doubt, the question of the best pizza is also a point of ardent contention. When you live in New York City, you have quite a few local contenders vying for that crown, even within the

immediate area. I, for one. classify all NYC pizzerias into three categories:

1. The run of the mill corner shops - fine for a quick, cheap greasy slice.
2. The grandfathered brick-oven and wood burning places (new and old) - great thin crust with quality ingredients suited for a night out.
3. DiFara Pizza - a classic and somewhat well known pizzeria in Midwood, Brooklyn. This, to me, is a whole other class of pizza experience.

As many know, DiFara Pizza is a classic family-owned pizzeria deep in the bowels of Brooklyn. Its known for its odd hours (in which the septuagenarian owner & sole pizza maker, Domenico DeMarco, takes a nap between lunch and dinner shifts), the long wait in a hot, steamy corner shop, and, undoubtedly, the fantastic pizza.

The amazing thing is that Mr. DeMarco makes every single pizza himself and to-order right in front of you. He has refused to ever accept commoditization in any of his ingredients, using only the best items including: San Marzano tomatoes for his sauce, real olive oil which he drizzles on himself, real Parmesano Reggiano that is grated from large blocks every 1/2 hr in front of you, and bushels of fresh basil leaves that he clips with scissors right onto each finished pie. Of course, the price is reflected in this ingredient premium in which a single plain slice is $5 - it is the best fiver you will ever spend. The pizza is dripping with flavor and intensity and makes you wonder how the hell those slabs of dough and cheese you have been eating all those years ever passed muster.

Good proof, I think, is just the look of the pizza. Here are pics i took at my last visit - notice the lovely pools of olive oil, the actual visible shavings of parmesan and sheared basil leaves draping

across the collective yumminess, see for yourself.