Is it possible for a pizza to be so good that it is worth a 40 minute subway ride (plus transfer), standing in line for 45 minutes to order and then waiting an additional 45 minutes for the pie to be prepared? If it comes at the hands of Dominick DeMarco at DiFara's in Midwood, Brooklyn, then the answer is a resounding 'yes'!
How does an 70 year-old man turn this simple food into an amazing meal? Let's start with the basics; from ball of dough to completed masterpiece, Dom's the only one touching the pizza and no matter how far out of the door the line snakes, he takes the same amount of time and care with each one. Choice ingredients don't hurt either - homemade dough, stretched by hand, not thrown, silky tomato sauce with bits of peeled tomatoes, high quality olive oil, herbs and peppers grown in the windowsill and hand-grated cheese imported fresh from Italy. All of these components come together to create gastronomic ecstasy.
The dough, albeit a tad soggy in the center, is perfectly elastic throughout the body of the slice and is complemented by the light and crispy crust. The sauce is sweet with a muted tanginess that goes well with the trifecta of cheeses (mozzarella di Buffalo, low-moisture mozzarella and Parmigianno-Reggiano). And the peppers - Oh my God, the peppers! Never have I tasted peppers that were this sweet and tender. All of the ingredients were so fresh and tasty that I was even able to overlook my staunch aversion to mushrooms and allow the evil fungi to play their role in pizza perfection.
Here is a shot of the pizza and one of the master at work:
Next up: Philly Cheesesteaks