Although Jim and I love strolling around Brooklyn, we recently took another step forward on the path to adulthood and bought a car. I already have several excursions to new restaurants and neighborhoods in mind. In fact, Jim and I didn’t wait long before we made our first one. As soon as we signed the bill of sale on Friday, we fastened our seatbelts, turned the key in the ignition, and drove straight from the car dealership to nearby Di Fara’s in Midwood, Brooklyn.
Like many New Yorkers, I had read that Di Fara’s serves the best pizza in the city. Its fans are pretty convincing, directing their enthusiastic praise towards the seventyish-year-old Domenico De Marco, who has been making his thin-crust, Neapolitan-style pies in this gritty corner shop for over 40 years. He personally rolls out the dough and assembles the ingredients for each pizza in front of the eternal hungry masses waiting at his counter.
When Jim and I walked up to the shop on Friday night around 7 pm, I was expecting a line out the door. But the scene was eerily quiet, with only a faithful few stalking the counter while De Marco worked his magic in a white apron and newsboy cap. He started by slowly and deliberately pushing dough for a new pie into a circle. Next he carefully spooned San Marzano tomatoes, three types of grated mozzarella cheese, and parmigiano reggiano onto its surface before drizzling olive oil from a copper kettle on top. When the cooked pie emerged from the massive steel oven, De Marco reached for a plastic container of fresh basil, snipped some fresh leaves with a pair of scissors, and sprinkled them across the pizza’s surface. He also applied a second dose of olive oil across the pie. Once it was boxed up, the cycle began again with a new batch of dough.
Instead of ordering a pie, Jim and I decided to order our own slices with different toppings. We sat in the green-hued, rather grungy room and silently sipped our Cokes with the rest of the eager patrons. My first slice of plain arrived in a few minutes. As soon as I bit into it, I noticed the sharpness of the parmigiano cheese ($4). The crust was thin and light, the sauce sweet and fresh. But if I have to be honest, I enjoyed my slice with artichoke hearts more than the plain, and not just because I love artichokes ($6). It came to me piping hot, with the hearts tender, fresh, and silky.
I’m already planning my next visit, when I will order a full pie. I’m trying to figure out whether to go with the classic round or the Sicilian-style square. If being an adult with a car means I can get to Di Fara’s anytime I want, then I’ll happily accept it.
Di Fara Pizza, 1424 Avenue J between 14th and 15th Streets, in Midwood, Brooklyn. T: 718-258-1367. You don’t need a car to get there; take the Q train to the Avenue J stop, and the shop is about a block away.