Di Fara Pizza is a pizzeria located at 1424 Avenue J (between East 14th Street and East 15th Street) in the Midwood section of Brooklyn, New York. The restaurant has been owned and operated by Domenico DeMarco since 1964. The New York Times called the restaurant: "one of the most acclaimed and sought-after pizza shops in New York City".
Di Fara has been labeled the "Best... pizza in New York" several times by many publications, including New York and the online publication Serious Eats. Chef Anthony Bourdain called the restaurant's pizza: "the best of the best." In 2011, Zagats gave the restaurant the top pizza restaurant food rating in New York City, and in 2013, Frommer's called its pizza "the Best Hand-Made Pizza in New York City".
Each pizza pie is handmade by the elderly DeMarco, with slicked back hair and flour on his shoes, and the pizzeria is closed when he is not available. As he puts it: "I believe only one guy should make the pizza.” Three of his seven children work in the back of the restaurant.
He makes 100 to 150 pies a day, cutting fresh basil over the pies with a pair of kitchen scissors. DeMarco uses imported ingredients: flour, extra-virgin olive oil, San Marzano tomatoes, buffalo mozzarella cheese from Casapulla, Italy, freshly grated grana padana (a slightly salty hard cow's milk cheese), three types of mozzarella cheese, and hand-grated Parmigiano-Reggiano cheese are all from Italy, and the basil and oregano is from Israel. He has a sunny windowsill box in which he grows thyme, oregano, basil, rosemary, and hot peppers
The pizzas bake for a few minutes at about 800 degrees Fahrenheit. The pizza is thin-crust and crispy, slightly shy of burnt, with a thin layer of savory, subtle, tangy sauce. It is served on a paper plate, over a sheet of wax paper. In July 2009, Di Fara raised its price for a plain slice of pizza from $4 to $5, becoming the first $5-a-slice pizza place in New York City. He serves classic New York-style pizza and Sicilian-style square pies.
The non-descript restaurant is located on a "no frills" Brooklyn street, next to a 99 cent store. The 15-seat, decades-old pizzeria has a worn linoleum tile floor, harsh fluorescent lights, and the same Baker's Pride oven DeMarco bought when he first opened. Crowds are known to form at the counter and spill onto the sidewalk outside, as the wait can be as long as one to two hours.