Di Fara Pizza

...is located in the Midwood section of Brooklyn at 1424 Avenue J and is famous (or infamous depending on your point of view) for their $5 slice.

I just had to go there and try it for myself. "T" and I trekked to Brooklyn (despite subway track work, diversions and the need to take an MTA shuttle the final mile of our commute) and arrived at 12:15 to find a very weathered looking little pizzeria, a short line of people waiting to order and several people who had already ordered their pies and have commandeered a table inside. Absolutely no money was wasted on decor or flooring. This place looks like it was frozen in time...in the 70s. Articles about the famed pizza, owner and $5 slice are posted on the walls.

Instead of ordering $5 individual slices we ordered a whole regular pie for $25. We decided on no toppings so we can experience the unadultured taste of a plain pizza.

For the past 40 years the 72 yr old proprietor, Domenick DeMarco, personally makes each pie...by...hand...one...by...one...very...carefully...and...very....very....slowly. He stretches the dough, he spreads the freshly made tomato sauce (using fresh and canned San Marzano tomatoes), he grates the cheese (a combination of high-quality regular mozzarella, fresh buffalo mozzarella that he imports from Italy) by hand with a home cheese grater! Even though you count 4 pizza ovens it seems as if he only cooks with one. This is definitely not fast food. It takes about 45 minutes per pie because he takes so much time and care to make each one. Mr. DeMarco allows his daughter to take the orders and his son to cut the fresh out of the oven pies, but that's pretty much it. If you are in a hurry then don't go to DiFara's. Slices are a little quicker once a pie meant to be sold in slices is ready, but that's few and far between. So until then you have to wait almost as long as the rest of us.

The waiting seems endless as you anxiously stand or sit (if you are lucky to snag one of the 5 tables in the dining "area") for 45 minutes. The small pizzeria doesn't have enough room inside for all of the people who have ordered and are on line to order. The line stretches out the door onto Avenue J and it's only 12:45.

But when your name is called you feel reborn as you nudge your way through the crowd and up to the counter and Mr. DeMarco looks up to you (I'm not tall, but he is shorter than me) and says "is this your pie?" I reply "I certainly hope so." He then places the final touches on your pie: he places an empty pizza tray on the counter, takes the pizza out of the oven, slides it on the tray, sprinkles a handful of freshly grated grana padana cheese, takes a bouquet of fresh basil and snips leaves and finally pours extra virgin olive oil on it. And then, and only then is it yours to consume.

The juicy whole tomatoes are placed sparingly and randomly around this thin crust pizza. The cheese, tomato sauce and crust are all flavorful and you nod in agreement while you chew because this pizza was worth the wait and you are not going to waste any more time by talking. All you want to do is eat the pizza.

If you order a square pie be prepared to wait even longer. Maybe on our next visit....