What Not to Order at Di Fara

Posted by Adam Kuban, July 20, 2009 at 10:40 AM

Some dudes go to Di Fara and order:

We figured out how to order and when I looked to Zack for opinions on what toppings to get I got the usual "Whatever you want, man" response. So I came up with half pepperoni, sun dried tomatoes, onions and half sausage, sun dried peppers, onions.

And then complain that the slices fell apart when they tried to pick them up!

12 Comments

Tags: Di Fara, garbage pies

12 Comments:

You sleep in the nude?

hwilkes501 at 11:31AM on 07/20/09

Kind of makes me wonder why such establishments hand over the reins to customers and let them create thier own concoctions and split pies at will.I firmly believe that there are some customers that you just do not need or want.Top of that list is hungover frat boys who have a computer and write blogs.

seriouspizza at 11:37AM on 07/20/09

I agree on the toppings SeriousPizza, especially at a place serving very good pizza like at DiFara.

Personally, I would never offer any additional toppings. I would sell only between 4-8 pizzas with various toppings already put on the pizza and no other types of pizzas or topping choices. Anyone pissed off at my "dream" pizzeria for not offering additional toppings could go somewhere else for the sloptart of their dreams.

When high quality ingredients, good technique and love meet on/in a pizza, less is most definitely more. --PB

Pizzablogger at 12:03PM on 07/20/09

Limited choice of toppings? Sound like Pizzeria Bianco to me.

Raoul Duke at 1:25PM on 07/20/09

@raoul. It also sounds like all of the "high-end" Bay Area pizzerias that have opened in the last few years. Part of me would want to give the customers lots of options, if I had the space for it.

f r y at 2:40PM on 07/20/09

@Raoul: Look at Artichoke & Basille's. It's a walk up slice shop that is nearly always packed.......and they offer 5 types of pizza and, to my knowledge at least, no additional toppings.

Pizzablogger at 2:58PM on 07/20/09

@fry
As I just mentioned in my review of The Bay Area's Tony's Pizza Napoletana which will appear on Slice soon, Mr Gemignani has 4 ovens and offers many different pizza styles and options...I can only testify that the Margherita with sauseeege was impeccable...Im not one for loading down a crust with multiple toppings anyway.

L.A. Pizza Maven at 3:10PM on 07/20/09

@lapm: I'm finally going to get the chance to check out TPN this week. I'm going to study Joey Chestnuts technique so that I can try as many of the offerings as possible. I've been to his Castro Valley place a few times, so I can safely skip anything he's replicating from there.

What other places did you hit in the BA?

f r y at 4:20PM on 07/20/09

I'm with seriouspizza and pizzablogger.

Ciao,

Paulie Gee

pauliegee at 6:59PM on 07/20/09

@fry...I would go to A16 in the Marina as well, also neo-neapolitan style, woodburning oven..etc salsicca was awesome..i might order extra mozz on the margherita next time im there...Delfina and Gialina also very tasty though surprisingly, they both use gas ovens...

L.A. Pizza Maven at 8:47PM on 07/20/09

Just heard about Pulcinella @ 641 Vallejo St (North Beach area)?Whats the word? Suposedly Neapolitan..

seriouspizza at 10:23PM on 07/20/09

Unless your joint is one of the annointed ones (deservedly or not), not giving your customers choices will result in YOU NOT BEING OPEN FOR LONG.

gabagool at 10:00AM on 09/16/09

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