Di Fara Pizza
The 60-year-old Midwood pizzeria where the late Dom DeMarco's family still makes slow, hand-finished pies many call the city's best.
The call
Worth it if you are watching the budget and you are traveling with kids.
Why
- 01
A no-frills Brooklyn counter where pies are made one at a time and finished with fresh-cut basil and a drizzle of oil.
Our read - 02
Electric for pizza pilgrims who'll travel and wait; wrong for anyone in a hurry or expecting a slice-shop pace.
Our read
Is it a fit?
Go if
Think twice if
You only have one day
Di Fara Pizza is a real time commitment — fit it in only if it's a priority.
What to order
The plates that decide it
- The classic round pie or the square Sicilian pie — the hand-finished basil-and-oil signature; either is the move
- A plain slice if a pie's just come out — reliably excellent when fresh
- Expecting fast slice-shop service — this isn't that — set your watch and your expectations
Plan it well
- Cost
- ~$5+ a slice; whole pies notably higher
- Timing
- Off-peak afternoons to shorten the wait
- Booking
- Walk-in only; cash is wise
- Allow
- 30 min–1 hour incl. the wait
- Accessibility
- Small, casual counter space
Ready to plan it?
Booking may earn us a commission. It never changes the verdict.
Sources and method (2)
- Founded by Domenico (Dom) DeMarco at 1424 Avenue J in Midwood in 1965; DeMarco died in 2022 and his widow and children continue making the pies. en.wikipedia.org ↗
- In September 2024 New York City co-named the street at E 15th St and Avenue J for Dom DeMarco. brooklynpaper.com ↗