The pizza quest in full effect ... deep into midtown Brooklyn is Di Fara's on Avenue J in Midwood ... often voted top 5 or THE best pizza in NYC ... every pie made by old world master Domenico De Marco, who's been making pies by hand here for four decades.
The shop is absolutely no frills and hasn't changed much since the 60s. The plaque on the wall aside dozens of glowing press writeups reads "Recognized as New York City's highest rated pizza restaurant and defining 'what pizza should be'. Rated: Extraordinary"
De Marco moves with assured ease as he chats with the patrons in Italian. He makes every pie by hand, pulling fresh buffalo mozzarella, whole milk mozzarella and romano cheese ... cuts basil bits with scissors from basil growing in the window ... and crafts some stunning Neopolitan style pizza. Wafer-crisp crust that's soft around the edges and not too wet in the middle, with perfectly charred edges, bits of fresh basil, and a lacing of extra-virgin olive oil through the sweet tomato sauce.
Pies are baked for a few minutes first in the 750 degree oven ... then topped and slid back in the oven ... then finished with a drizzle of olive oil and fresh basil making for an absolutely perfect combination of crisp crust and perfectly cooked toppings. Our pizza had roasted artichoke hearts (hand made and cut from fresh artichokes), with italian sausage and onions. Every pie hand cut with a little roller. Dude is covered in flour and his hands are oven hardened. He's 70+ years old. The line is mega but nobody's in a bad mood ... which is saying something for a group of New Yorkers. The mood was so good in the shop that it was like you walked into a magical energetic happy zone.
And the pizza ... pure and simple and so real and raw and delicious it almost hurt you with joy.
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