The most famous slice in Brooklyn. The crust is remarkably thin and has a unique, almost crackly texture from the stone oven. It is topped with a rich tomato sauce and a signature blend of buffalo mozzarella, cow's milk mozzarella, and Grana Padano cheese. After baking, it's finished with a drizzle of high-end olive oil and fresh basil snipped over the pie with scissors. Reviewers consistently praise its balance and the quality of the raw ingredients.
Tips from diners
This is much more expensive than a standard slice but worth every cent. The hand-snipped basil is the secret—the aroma is incredible. Eat it immediately; it's too thin to survive a long exploration.
A favorite for texture lovers. This square pie is baked in a deep pan, resulting in an airy, chewy interior and a dark, caramelized cheese crust around the edges. It features the same high-end cheese blend and sauce as the regular slice but in a much more substantial format. Reviewers often mention that the 'corners' of the square pie are the most prized bites in the entire shop.
Tips from diners
If you see a fresh square tray coming out of the oven, order it immediately. The contrast between the fluffy dough and the burnt cheese edges is the best part.
A refined white pie that showcases the kitchen's respect for produce. Fresh baby artichokes are thinly sliced and roasted on the pie with plenty of garlic and herbs. It is a favorite for those wanting a lighter, briny alternative to the standard tomato-based pies. Reviewers highlight the abunbalance of the artichokes and the perfect seasoning.
Founded by Domenico DeMarco in 1965, Di Fara Pizza is a foundational pillar of New York food culture. For over 50 years, 'Dom' hand-made every single pie, and today his family maintains his exact standards. The shop is a no-frills, high-energy temple to the craft of pizza, using a specific blend of cheeses and high-end olive oil that has earned it its status as a city-wide pilgrimage site.
The wait can be 60-90 minutes, even for just a couple of slices. They don't have a formal buzzer system—just stay close to the counter and listen for your name. It's part of the Midwood experience.
They focus on one pie at a time. It's a slow process, so don't arrive starving. Grab a soda from the cooler and settle in—watching the family assemble the pies is half the fun.
There is very limited seating inside and it's quite hot from the ovens. Many people eat their slices standing up outside on Avenue J. It's a true 'street food' legend.
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