Di Fara Pizza
Pizza restaurant · Midwood ·
Storied slices with fresh basil, parmesan, and olive oil
![Di Fara Pizza by Di Fara [Official Photo]](https://cdn.vox-cdn.com/uploads/chorus_image/image/66695275/di_fara.0.jpg "Di Fara Pizza by Di Fara [Official Photo]")
_MAEVE.png "Di Fara Pizza by Adam Kuban")
/cdn.vox-cdn.com/uploads/chorus_image/image/66846119/898c632637f220d110270eae8c25575a78_food_gifts_for_dads_lede.2x.rhorizontal.w700.0.jpg "Di Fara Pizza by Goldbelly")
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/20000568/di_fara.jpg "Di Fara Pizza by eater.com")
Storied slices with fresh basil, parmesan, and olive oil
"Di Fara opened in 1965, and they’ve been making legendary pies in their tiny South Brooklyn ever since. The late owner Dom DeMarco made the pizzas himself right behind the counter for most of that time, but now the pizza-making torch has been passed on to his family. The pizza here is still being prepared with several different kinds of cheese, olive oil, and plenty fresh basil. It has a crunchy crust that's notably salty, and each slice will offer a satisfying crackle as you fold it. Though the lines have died down, one slice here will still make you incredibly happy, and a second will make you want to get into a sleeping bag and watch a rom-com." - bryan kim, willa moore, kenny yang, carlo mantuano, molly fitzpatrick
"In 2022, Domenico “Dom” DeMarco, the owner of the Midwood pizza institution Di Fara Pizza, passed away. But his legacy lives on at his restaurant, where slices continue to be churned out with precision. There are other outposts of Di Fara, but the Midwood one is the best shortcut to an understanding of a New York pizza legend." - Emma Orlow
"Even after the passing of Dom DeMarco, Di Fara still holds up as some of the absolute best pizza in Brooklyn. The sauce is deeply flavorful with a hit of acid, the crust is perfectly crisp and a bit charred, and fresh olive oil and basil tie the whole thing together. Go here if you want to understand the origin stories of other popular spots like Lucali and L’Industrie. Di Fara walked so they could follow in his footsteps. The wait times aren't as brutal as they used to be, especially if you’re just getting a slice. We prefer the round slice to the square, but both are excellent examples of the form." - willa moore, bryan kim, neha talreja, arden shore
"An established Brooklyn pizza restaurant that has been incorporated as an existing-brand offering within the food-hall's multi-restaurant menus; as reported, Robert Sietsema "found the pizza to be a solid pie, though it lacked the signature basil finish," and other reviewers had mixed experiences with neighboring menu items (one critic enjoyed the brisket sandwich more than Sietsema did). The brand is presented as a recognizable, standalone contributor among many virtual and partner concepts offered through the shared-kitchen model." - Bettina Makalintal
"Watching Dom DeMarco make you a pie at Di Fara is as much an NYC rite of passage as jumping a turnstile or drinking on your fire escape. But it’s also a major time commitment. So you might as well take advantage of the fact that Di Fara is doing delivery and scheduled pick-up right now." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren
