The Low Down
The Extras: Mr. De Marco imports cheese from his hometown of Casserta, and uses sweet, plum-shaped tomatoes from nearby Napoli in his sauce.
Know Before You Go: If you're driving out on the weekend, keep in mind that meters operate on Sunday, rather than Saturday, in observance of Midwood's largely orthodox population.
Look Good: It's only a few dollars more for pies made entirely with buffalo milk mozzarella, but beware: Though more flavorful, the cheese is milkier, meaning a droopier pie that can disrupt the well-calibrated flavors and textures.
Rants, Raves & Reviews
by at Gayot
If you're a pizza connoisseur, you're in the right place. Dominico DeMarco's priority is making amazing pizza---one-by-one, by hand, v-e-r-y slowly. The dough is made with imported Italian flour, he uses not one but three cheeses (buffaloâ¦
By stephen melinger M at Insider Pages
The pizza is good and the wait is minimal. Pizza should be crispy and tart and this restaurant knows how to do both. I like pizza with cheese not... Read More
Very slow is no exaggeration
By skyworld2 at Gayot
I just got back to my hotel after a failed attempt to try this pizza. I found it interesting to read another's review about burnt pizza since that ... Read More
Beware! Not worth the money
By pizzaeater at Gayot
I'm a 45 year old first generation Italian male (I can speak Italian) and I love pizza. DiFara has seen the last of me! It's a disgrace when good I... Read More
Di Fara Pizzeria is delicious!!
By Jaimie B at Insider Pages
Di Fara is great, Slices are around $5, but worth it! This is some of the best pizza you will ever have!! When you finally see the store - it, fr... Read More
Di Fara Pizzeria is superlative
By Joy R at Insider Pages
This is an order of magnitude better than any other pizza I've had. It must be tasted to be believed. He uses the freshest, highest quality ingre... Read More