The Master At Work

Dom DeMarco of DiFara's making the BEST pizza in New York. He is truly a master Artisan

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• DiFara's
• Dom
• Demarco
• Pizza
• NYC
• Artisnal
• midwood
• brooklyn
• AveJ

[TexicoFromMexico]

Spamoni Gardens is better!

[pjk]

"Spamoni?" Do they make pizza with Spam? There is no better Pizza than at diFarra's!

[harryrodgers]

@ITALOVER2 - Ironically, by your own stipulations, Dom makes the 'REAL THING'. He uses caputo flour, buffalo mozzarella, san marzano tomatoes, sea salt, fresh basil, EVOO. He sources a lot of his ingredients directly from Naples and Campania. The guy comes from Campania FFS. The guy is serious old school - and you got to respect that even if you don't like his pizza.

[spacklepro]

Here the talking in the backround. This pizza is to die for. I lie to you not!

[tdeane34]

You're Italian, so how does that make you a good judge of pizza. "Real pizza is made in a wood fired oven", No, wood fired oven pizza is made in a wood fired oven. Ther is plenty of good pizza that is made in different kinds of ovens. Just not true Neapolitan style. By the way, DiFara's oven is gas not electric. Original NY style pizza(which I prefer to true Neapolitan style) is made in coal ovens. Dom is trying to make a crispy pizza not a soggy Neapolitan one.

[Drukstylz]

ok marry him

[rbentivegna]

I'm Italian, and I'm afraid that Di Fara is huuuugely overrated. The ingredients are excellent, yes, but the oven is falling apart and both pizzas I ate there were overcooked.

Real pizza is made in a wood-fire oven, not an electrical one. It totally changes the flavor.

I do think I got the short end of the stick the day I went, because some of the other pizzas looked much better than ours. But really, after 50 years making pizzas, shouldn't Dom know how long to keep the pizza in the oven for?

[esb818]

I've never been here but want to go. Can someone explain what makes it so good. Is it the sauce? the crust? the fresh basil? Or basically a combo of all of those things

[schmooly]

also to the comment of HIRE another hand, it's so many variables involved, that really can't be taught in a short time...His dough stretching technique is amazing...His pies are always Crunchy, it's hard to teach that to some pimple faced kid who would rather work at best buy and would TAKE YEARS.

[schmooly]

God i miss those ovens...If i'm not mistaken Bakers prides made in the 60's, with the asbestos stones { Folks no worries they're safe, it's heated at 600' Not flaked off like when they used them for car brakes}

what i like about difara is like it's a work in progress, he's always trying to improve his technique or ingredients, SO WHAT IT'S LONG to wait, it's totally worth it!

[kevo8585]

First off, he needs to hire an extra hand.

Second, he uses way too much olive oil which basically turns the pizza into a soupy goop that needs to be eaten with a knife and fork.

[jerobagg]

best pizza i ever had in my LIFE!!!!!!!!!!!