Domenico DeMarco opened Di Fara Pizza in Brooklyn in 1964 and has been manning the oven ever since, personally crafting your pies to order, sprinkling the basil and drizzling olive oil for that perfect thin crust pizza. He's 74 now and still the only one responsible for your pizzas.
The wait isn't that long to order, but it takes a while for your pizza to be ready, as there's only one man making all of them. It's well worth it, though.
The regular size whole pies are $28. Toppings are $2 extra and specialty toppings are another $2. Tiny Nancer and I decided to split a whole pie with sundried tomatoes and artichokes as toppings. We probably could've done with just one topping as the pizza itself is just that good, but I was greedy.
I decided I'm a thin-crust kind of girl.
If you've eaten pizza with me, you might've noticed I tend to leave some crust uneaten as I usually think it's too much/doughy. Not here. It's the perfect thin crust pizza almost completely covered with tomato sauce, melted mozzarella, and all the toppings. Just enough naked crust left to hold a slice with.
They have some interesting bottled sodas in their fridge as well, including this "espresso coffee soda"!
Bottom line, a truly great pizza worth the trek and the wait. Now I see why New Yorkers are all in love with pizzas and why people say LA just doesn't compare.
Di Fara Pizza
1424 Ave J
Brooklyn, NY 11230