Di Fara Pizza

Hey everyone, welcome back to *Brooklyn Echoes*, the podcast that keeps the borough’s legends and memories alive. I’m your host, Robert Henriksen.

Ladies and gentlemen, buckle up for a tale of dough, devotion, and the kind of pizza that turns skeptics into pilgrims—welcome to the story of Di Fara Pizza, the Midwood marvel that’s been Brooklyn’s beating heart of handmade pies since 1965. In a city overflowing with slices, Di Fara stands alone as a testament to one man’s unyielding passion, where every pie is a labor of love, charred to perfection and sprinkled with legends. If you’ve ever wondered why folks wait hours for a single slice, grab a napkin; this narrative’s about to get saucy.

Our saga begins in the swinging ’60s, when Domenico “Dom” DeMarco, a wiry immigrant from Caserta, Italy, traded his construction gig for a pizza dream. Born in 1936, Dom arrived in the U.S. at 17, honing his craft before opening Di Fara at 1424 Avenue J in Brooklyn’s Midwood neighborhood—a modest corner spot named after his hometown dialect for “of the family.” From day one, Dom did it all solo: Kneading dough by hand, grating fresh cheeses, snipping basil from pots in the window, and baking in a gas oven (later upgraded) for that signature blistery char. No assembly line here—each pie was a masterpiece, topped with imported San Marzano tomatoes, buffalo mozzarella, Parmigiano-Reggiano, and a drizzle of olive oil, often finished with fresh-grated Grana Padano. Word spread like wildfire; by the ’70s and ’80s, Di Fara was a cult favorite, drawing celebs like Al Pacino and lines that snaked down the block. Critics raved—New York Magazine called it the best pizza in NYC multiple times, and Zagat crowned it tops for decades.

But glory came with grit. Dom worked tirelessly into his 80s, closing only for emergencies—like a 2009 health code shutdown that sparked citywide outcry, or Hurricane Sandy in 2012, which flooded the shop. Prices crept up (a pie hit $32 by the 2010s), but fans stayed loyal, forgiving the quirks: Cash only, no slices until later years, and waits of 2–4 hours. Dom’s kids—Maggie, Dom Jr., and others—pitched in, but it was his show. Tragedy struck in 2022 when Dom passed at 85, leaving a void felt across the pizza world. Yet, the family rallied: Maggie took the reins, preserving Dom’s recipes while adding tweaks like online ordering and card payments. They even launched a frozen pizza line in early 2025, bringing classics like margherita and square pies to grocery stores in the tri-state area, expanding to meat varieties like pepperoni and sausage by August.

Menu-wise, Di Fara keeps it pure: Round pies ($32–$40) with toppings like mushrooms, peppers, or meatballs; square Sicilian-style ($35–$45) with that thick, airy crust and cheese-under-sauce trick for extra crisp; and calzones stuffed to bursting. No gimmicks—just fresh, imported ingredients and that inimitable char from the oven Dom babied for decades. It’s not cheap, but as one X user raved in November 2025, “Even after 20 years, it hits the spot every time—a true NYC icon.”

As of December 2025, Di Fara’s thriving amid expansions: A tavern outpost opened in Cary, NC, in 2024, blending pies with pub vibes, and another is slated for Hub RTP in late 2025, bringing Brooklyn authenticity to the Research Triangle. The original spot hums with 4.2 stars from over 4,500 reviews, open daily noon to 8 p.m. (except Mondays till 5). Recent X buzz includes fans recommending it for NYC trips, with one calling it “the undisputed king” alongside spots like Lucali. Challenges persist—long waits, no reservations—but that’s the charm. In a fast-food world, Di Fara endures as a slice of slow-cooked soul.

From Dom’s humble beginnings to frozen aisles and new frontiers, Di Fara Pizza isn’t just food—it’s family, history, and a Brooklyn badge of honor. So, if you’re in Midwood, join the line and taste the legend. Thanks for listening; now go chase that car!

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