You got Grimaldi's, Totonno's, L&B Spumoni Garden and best newcomer Lucali... But if you're gonna go, you gotta go to the best. And that is Di Fara in Midwood with the man himself, Dom DeMarco, making every single pie (since 1965) that goes in the gas oven. Yes, I said gas oven. But how can a gas oven produce such a sought after pie?
(The Temple - Kneel, before 'ZA!)It's simple as Dom would say...
"I use only the freshest ingredients, the bufala mozzarella from the town I grew up in (Provincia di Caserta, near Napoli), the oregano and basil from Israel, tomatoes from Salerno (combo of fresh and canned San Marzano tomatoes), flour from Italy," he says with a smile. "That's the secret recipe." But he doesn't mention the two other cheeses that could be the secret of his outstanding pizza... Freshly grated blocks of mozzarella and dusting of Gran Padano cheese before and after it comes out the oven.
(Da Man, himself. Every pie strictly made by him and only him from beginning to end.)
(Da 'ZA, it's like a circle jerk of one. Pure ecstasy. Squirt.)
(Glorious! Get in my pouch! The fresh cut basil makes all the difference.)Da verdict? It is fucking awesome. Crust is thin but not too thin, the perfect char is achieved through years of working with the same oven and having a great relationship with it, it's crispy and spongy, the sauce is just sweet enough naturally without additives, the trio of cheeses binds this pie together perfectly and the sweetness of the basil enhances the aroma even more. An hour wait for perfection, demolished within 7 minutes... And worth every second of it.
(The "Square" or Sicilian.)The Square is not your ordinary Sicilian pie. The dough is baked off the night before and then lightly soaked in EVOO overnight. The crust becomes crispy on the sides and bottom but the middle is pillowy soft when cooked in the oven a second time with the sauce and trio of cheeses. And of course the addition of freshly cut basil on top when it comes out and the steam and heat lightly wilts the basil to release the oils into the cheese. Fuck me, bro, talk about passion for something that most pizzerias take the easy way out with their shake-n-bake shit.
Is this the best Brooklyn pizza? Let's just say, Gino's Brooklyn pizza in Atlanta ain't gonna be picking a food fight with them.
Yeah, it's that good. Now, I can sleep in Brooklyn... With a fat happy pouch.
Fun facts:
Pizza ain't cheap.
Bring cash.
Be patient (be very patient).
Be nice (or your ass is gone).
Be prepare to sweat your balls off (there's no A/C).
Watch out for wobbly tables.
The payoff is worth it.
5 Stars.
1424 Avenue J, Brooklyn, NY 11230
718-258-1367
www.difara.com
