I tried Di Fara's last week and I was very disappointed. I just couldnt believe that to many that's the best pizza in NY if not in the world. I don't want to talk about the place (very dirty, yet charming) or the fact that the old man does still everything himself (also very cool to watch). I just want to talk about the pizza. The crust is probably the best part, cripsy to the right degree, but not tasty enough to consider it top. This is probably also due to the oven, a small electric oven which can't just give that sort of light burned taste that big coal ovens give to pizza and which makes the crust extraordinarily good. But the worst part is what he puts on the crust...he pours literally tons of olive oil on it, but so much that the pizza is basically frying in the oven (you can see it fry when he takes it out). The pizza is basically floating on olive oil. And remember, the best pizza maker is the one who can make a great and tasty pizza using few and simple, light ingredients (if you add tons of fat or oil, everything becomes tasty). Tomatoes are also totally wrong, they are of a sweet variety that doenst really match with pizza. I almost couldn't believe it that pizza became so famous. There are several other pizzas which are way better. I am from Italy and so far in the US the best pizza I had was at Pepe's in New Haven, better than Lombardi, Grimaldi etc... Di Fara to me is definitely way below them, I would define it as a slightly above average pizza.
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