The Master’s Touch: Why Di Fara Pizza Remains the Soul of Brooklyn
In the fast-paced, ever-evolving culinary landscape of New York City, few institutions have maintained their prestige as fiercely as Di Fara Pizza. Since opening its doors in 1965, this humble storefront on the corner of Avenue J and East 15th Street in Midwood, Brooklyn, has transcended the status of a local eatery to become a global pilgrimage site for pizza enthusiasts. For over half a century, it was the stage for the late Domenico “Dom” DeMarco, a man whose slow, methodical approach to pizza-making redefined the concept of «perfection» in a city famous for «fast» food.
A Legacy of Craftsmanship
What makes Di Fara legendary isn’t just the recipe; it is the ritual. Dom DeMarco was known for treating every pie like a masterpiece, often ignoring the growing line of hungry patrons to ensure each ingredient was placed with surgical precision. Even after his passing in 2022, his children have meticulously bigmanpizza preserved this «old-school» philosophy. At Di Fara, the pizza isn’t rushed. It is built using a signature blend of three different cheeses—fresh buffalo mozzarella, fior di latte, and a generous dusting of hand-grated Grana Padano and Parmigiano Reggiano—applied both before and after the bake to create layers of salty, creamy depth.
The Signature Flavor Profile
The hallmark of a Di Fara pie is the finish. Every pizza is topped with fresh basil, snipped by hand with scissors directly onto the bubbling cheese, releasing an immediate aromatic punch. The crust is a hybrid of sorts—thin enough to be Neapolitan in spirit but sturdy enough to hold the weight of premium San Marzano tomatoes and heavy toppings. Whether you opt for the Classic Round Pie or the coveted Square Sicilian, you are met with a charred, slightly oily, and immensely flavorful crust that has been baked in ovens seasoned by decades of use.
The Experience of the Wait
To eat at Di Fara is to practice patience. With limited seating and a kitchen that refuses to cut corners, wait times can easily stretch to two hours. However, for the devoted, the wait is part of the charm. It is a moment of communal anticipation, where locals and tourists alike gather in a space that feels frozen in time. While the brand has expanded with outposts in Manhattan and even frozen shipping via Goldbelly, the original Midwood location remains the heart of the operation.
Di Fara Pizza isn’t just a meal; it is a testament to the idea that some things shouldn’t be modernized. In a world of automated kitchens, it remains a bastion of the human touch, proving that the best flavor comes from the finest ingredients and a lot of heart.