“Di Fara's is just flat out awful. They never let their dough rise so the crust is always super dense, and they burn it half the time.”
H3
3.8/10
AI-generated summary
Most people say it's not what it was. Since Dom died the has been inconsistent, and regulars complain about dense, burnt crusts. Fans still get a great now and then and say the Midwood original is the only location worth the trip. The Seaport one gets trashed. Slices run $5 and up.
NYC classic — Domenico DeMarco, an immigrant from near Naples, opened Di Fara on Avenue J in Midwood in 1965 with partner Farina, whose names combined to make Di Fara; DeMarco bought him out in 1978. For nearly six decades until his death in 2022 he made every pie himself with imported Italian ingredients, drawing hours-long waits to the 15-seat shop. Wikipedia
“Di Fara's is just flat out awful. They never let their dough rise so the crust is always super dense, and they burn it half the time.”
H3
“It's still an overall good slice in that it's definitely identifiable and has a character that sets it apart from other nyc slices.”
H3
“There's something magical about the texture of the difara square slice with that bottom that is both cripsy and soggy at the same time in the best kind of way.”
H3
“It was one of the worst slices I ever had. The crust was legitimately like cardboard. Lacking in sauce and cheese.”
H3
“Just tried Di Fara pizza in Manhattan and was very underwhelmed. While the sauce and toppings were tasty, the crust was too thin.”
H3
“Do not go to Di Faras. There’s MUCH better pizza here. If you like your pizza dough super dense (they believe proofing the dough does nothing) and burnt, then yeah, go to Di Faras.”
H3
“Yesterday, I was very happy that I got two of the life-changingly good ones. So as far as I'm concerned, it's still possible to have the same experience that it was always possible to have at di fara. So, yes, still very worth going, even if you won't get that perfect pizza every time.”
H3
“Still amazing slice. Crust still amazing Tomato sauce chunky but a drop acidy, Cheese perfect. So it imoo still worth the trip.”
H3
“Di Fara is definitely not worth going out of the way for.”
H3
“We picked up a pie up last night and it was disappointing.”
H3
“That Di Fara is really hit or miss and only paying $5 is lucky. If you got one of the one/two topping slices it goes up to $7/$8 a slice, with a high chance of it being burnt or dry as hell.”
H3
“I had pies from Dom that were straight up garbage, burned AF and full of oil, on one occasion at the insistence of a friend we went and it was actually good, not the best but definitely pretty darn good”
H3