The most legendary pizza place in Brooklyn has not changed much over the course of the last 50 years. In the Midwood neighborhood, Domenico DeMarco is the pizza maker and owner of Di Fara Pizza.
DeMarco came from a city near Naples, Italy. He arrived in New York in 1959. His restaurant is named using a combination of his name and his original partner’s last name, Farina. Di Fara Pizza still retains the same name, even though DeMarco bought out his partner in 1978. The pizza at his restaurant is regularly named the best in the city by a number of sources including Anthony Bourdain.
Domenico’s daughter, Margaret Mieles is the manager of the restaurant. Domenico is the sole pizza maker for the pizzeria. They are closed on Mondays and Tuesdays to allow him to have some much needed rest. Slices of pizza are $5 each, but with the line out the door most days, the product proves again and again to be worth the price to the customers.
The ovens used in the store can get to a heat of 1000F. Mieles explains that their ovens are unique in that way, as most new pizza ovens can only obtain the temperature of 625F. The ovens in Di Fara Pizza require some special care with repairmen sometimes having to hunt down parts.
The restaurant is celebrating 50 years this year. The restaurant has started offering private group seatings for their 50th celebration and the idea is becoming quite popular with their customers who can come in with 20 or more of their friends.
Mieles says that their clientele come from all over the world. Locals have requested a ‘local’s day’ so that they don’t have to wait in line. That has yet to be implemented.
The restaurant’s popularity and notoriety first began to grow in 1999 when they earned a mention in the book ‘Eclectic Guide to Greater New York Eating’. Now it is not uncommon for customers to wait for 2 hours to try one of their famous pizzas.