Comments on: Di Fara

By: Hard Work Is Old-Fashioned « Knife City Creamery

Hard Work Is Old-Fashioned « Knife City Creamery — Mon, 08 Nov 2010 22:04:47 +0000

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By: Ronald

Ronald — Sat, 17 Jul 2010 13:14:47 +0000

Nice review

Can you go into more detail about the sauce? Lots of flavor(spices, herbs etc…) or simple saucy and sweet?

Is it Fior de Latte or buffalo mozzarella? I’m pretty sure the former is made from cows milk.

Does the cheese really have that much taste? I find it hard to think that since it’s just mozzarella which is pretty bland as far a cheese goes, buffalo or whole milk or not

By: Mike

Mike — Wed, 28 Apr 2010 04:19:07 +0000

Although I went to Brooklyn College a mere mile from this pizza mecca I never tasted a Di Faro pizza when I was a student in Brooklyn.Perhaps Di Fara didn’t exist when i was there in the ealry 60s. Last year as I was headed back to Washington DC where I have been in exile for the past 35 years I had the opportunity to stop at Di Fara to try this fabled pizza. When I arrived in mid afternoon on a late spring day I was hopeful that I could order my pizza, eat my pizza and be on the road in less than an hour because there seemed to be only one customer on the list ahead of me. I ordered a round pizza but then came the wait. Over an hour later my name was called and my pizza was ready. Di Fara pizza is everything that it is cracked up to be. Crisp succulent crust, sauce that is the essence of tomatoe and cheese that is sublime. The oil and fresh basil finish if off spectacularly. This is everything that pizza is supposed to be and its not even made in a wood fired oven. Can’t wait to get back there.

By: Pam

Pam — Tue, 01 Dec 2009 08:08:43 +0000

Thank you for this. I miss Di Fara and its humble owner. He may make you wait in line, but he doesn’t scrimp on making you feel right at home. He told us, “You came all the way from Asia?? No one comes here from Asia just to taste the pizza!”. I’m sure he was wrong. : )

By: Bigmouth

Bigmouth — Fri, 04 Sep 2009 17:49:59 +0000

What’s truly remarkable about Dom is the results he gets from a plain old gas oven. That said, I’ve had the occasional burnt pie, particularly of the square variety.

By: adam

adam — Sun, 05 Apr 2009 20:55:34 +0000

I agree; but rustic never implied dietetic . I asked him about the oil once; he said “it’s good for you.” Who am I to question medicine? That’s all I needed to hear !

By: peter

peter — Sun, 05 Apr 2009 19:08:01 +0000

I consider Dom’s pizza a hybrid between two distinct types: Neopolitan and NY-style. I’m always amazed by how well he can create something that is simultaneously rustic (the char, the quality of ingredients) and, well, gratuitous (heart attack inducing amounts of oil, the volume of cheese).