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Di Fara Pizza Roundup

Posted by Adam Kuban, September 22, 2006 at 4:55 PM

photograph by Jason Perlow

Two Di Fara items of note for you today ...

First is from Off the Broiler, which is where the above photo comes from:

On all my visits to Difara in the past, we’ve always gone for the regular pizza pies, and haven’t eaten anything else, such as his Italian-American specialities and the elusive Square Pie — which is sold sometimes as slices but not nearly as frequent as the regular pies — that takes nearly an hour itself to prepare, because it has to be proofed, the pizza shell has to be baked separately (which takes at least twice as long as the regular pie) and then it has to be dressed with sauce and cheese and baked again. I have heard from many who are devout Difara adherents that Dom’s Square Pie is perhaps the best square in the entire city, and for those who worship crust char, it beats the regular Difara slices hands down.

The second item comes to our attention via Andrew Krucoff, who interviews historian, journalist, author, and teacher Francis Morrone. As Mr. Krucoff says, "He's got quite a thing for Di Fara":

What was your best dining experience in NYC?
The first bite of DiFara’s pizza. In an instant, I understood the Baroque....

The End of The World is finally happening. What are you going to do with your last 24 hours in NYC?
In addition to telling all my loved ones how much I love them, and presuming that Dominic DeMarco has remained blissfully ignorant of said End, I suspect I’d eat a DiFara’s pizza--also presuming the line was less than 24 hours long.

NYC Dining: DiFara Redux — Its Hip to be Square [Off the Broiler]
92YQ: Francis Morrone [92Y Blog]

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Tags: Brooklyn, Di Fara, Midwood, New York, NYC, U.S.