There are approximately 1,600 pizza places in New York City, and that means there are many times that in the state of New York. So many of them are good that it’s hard to crown a winner as The Very Best, but one that is a contender without a doubt is Di Fara Pizza in Brooklyn. Not only has this place been serving pizza since 1965, but the same guy – owner Domenico DeMarco – made all the pizzas until his passing last year. Fortunately, even after DeMarco’s passing, Di Fara Pizza is still legendary and is still what dreams are made of. It should be no surprise to anyone that there’s almost always a wait when getting a slice or a pie there. In fact, there’s often a line that reaches quite a ways down the block. If you’re looking for a New York restaurant with a line out the door that’s worth the wait, this is the one. Read on to learn more about it.
Di Fara Pizza is where you need to go for pizza in New York City. The line around the block is proof. Sometimes the wait can be one to two hours long.
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Domenico DeMarco emigrated to the United States from Italy in 1959. Soon after his arrival, he opened his pizzeria with a partner with the last name Farina. The restaurant’s name is a combination of the two partners’ names.
Management/Facebook DeMarco bought out Farina in 1978, but he kept the name because it was already well-known.
Until his death in March of 2022 at the age of 85, DeMarco worked at Di Fara Pizza every day. He also made all the pizzas. Often, he made 100 to 150 pies each day.
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Today, three of his seven children continue to run the restaurant and make pizzas. They do it the same way that their dad did all those years.
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The seating area at Di Fara is very small. There are only 15 seats! Most people get a slice or a pie to go instead.
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Di Fara Pizza has won dozens of awards and accolades. Zagat’s, Frommer’s, Serious Eats, New York magazine, The Village Voice, The Daily News, and The New York Sun have all called it some of the best pizza in New York. Even the late Anthony Bourdain sung its praises. This is no boring and plain pizza shop!
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Some people attribute the pizza quality to the fact that the ingredients are imported from Italy.
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Di Fara Pizza uses imported flour, extra-virgin olive oil, San Marzano tomatoes, buffalo mozzarella, grana padanno, hand-grated Parmigiano Reggiano, and three types of mozzarella - all from DeMarco’s home country.
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The basil and oregono used at Di Fara Pizza is imported from Israel. The restaurant also grows its own herbs that it adds to the pizzas as well.
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Every single pie that is made and cooked here is absolutely spectacular.
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Each of them is truly a work of art.
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Di Fara Pizza lives up to the hype and is worth the wait. Plan a visit to this incredible pizza shop today. You’ll be glad that you did. This is New York pizza at its very best!
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The original Di Fara Pizza is in Brooklyn, so that’s where you should go. However, if you find that you’re hungry for Di Fara Pizza while you’re in Manhattan, you’re in luck – there’s a South Street Seaport location too. No matter which location you choose, you’re about to have some of the best pizza you’ve ever had. Enjoy!
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DeMarco bought out Farina in 1978, but he kept the name because it was already well-known.
Vitor Sá/Google Local
Ben B/Google Local
If you’re looking for more great pizza in New York but don’t want to go into the city, check out this list! The 11 Best Places In New York To Get Pizza That Aren’t New York City
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Address: Di Fara Pizza, 1424 Avenue J, Brooklyn, NY 11230, USA
