Ever smelled the aroma of baking pizza dough? That’s Di Fara Pizza. Right here on Avenue J in Brooklyn this unassuming pizzeria is legendary. Di Fara Pizza isn’t just a restaurant it’s a New York City institution. Since 1965 Domenico DeMarco’s Di Fara Pizza has been serving up arguably the best pizza in the city.
Dom DeMarco a man who emigrated from Italy in 1959 poured his heart and soul into Di Fara Pizza. Each pizza was a labor of love. Dom’s meticulous attention to detail was legendary. He imported flour olive oil San Marzano tomatoes and several types of mozzarella cheese all from Italy. He even grew his own herbs basil oregano rosemary thyme and hot peppers right there in a window box.
He made 100 to 150 pies a day. Each one a masterpiece. Fresh basil was cut with kitchen scissors and added to every pie. The pizzas baked at around 800 degrees Fahrenheit a searing heat that created a perfectly charred crust. Di Fara Pizza became famous for its high prices a plain slice eventually costing $5 the first $5 slice in New York City. But the quality was undeniable.
Critics raved about Di Fara Pizza. Anthony Bourdain called it the best of the best. The New York Times The Village Voice and countless other publications heaped praise upon its simple yet perfect pies. Even then-mayoral candidate Bill de Blasio declared it the best pizza in the city.
Di Fara Pizza wasn’t just about the pizza. It was a small space with only 15 seats. Crowds often formed down the block. The wait could be hours long. Yet people waited patiently. They knew what awaited them was worth it.
Sadly Dom DeMarco passed away in 2022 at the age of 85. But his legacy lives on. His children and staff continue his tradition. Di Fara Pizza continues to be a testament to passion quality and the enduring allure of a truly great pizza.