New York

The Mount Olympus of great New York pizza is Midwood's humble DiFara, owned and operated by Dom DeMarco for 40-odd years. Dom makes every pie himself, eleven hours a day, seven days a week, moving at a slow but steady and unrelenting pace. The result is a golden ratio of crisp, airy crust, tangy sauce, and a blend of rich mozzarella and salty parmesan cheese. The line, of course, can be excruciating. Expect to wait a half hour or more for slices, and longer for pies. Go early, bring a book, and keep an eye out for when your order should be up, as it can get a bit disorganized in there. You won't be disappointed--simple dough, sauce and cheese never tasted this mind-bendingly good.

Photo:  Sara Bogush

Here's what others have said about this Radar:

Average rating:   (5=Excellent, 1=Really Awful)

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Submitted on: 6/21/2009 7:37 PM By: jayarrigo Rated: Comment: Signore DeMarco can only work so much. The man is in his 80's. So DiFara is now closed on Mondays. But everything they say is true. So unbelievably worth the wait. Luckily there's the show of an artisan working his craft not 10 feet away. And when he's done there is the perfect slice this side of Napoli...