MIDWOOD, BROOKLYN
Di Fara Pizza
Dom DeMarco's 1965 Midwood pizzeria — imported cheese, olive oil and basil, made without hurry.
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IllustrationDom DeMarco opened Di Fara on Avenue J in 1965 and for decades made nearly every pie himself, slowly, with imported cheese, good olive oil and fresh basil over the top. His family runs it now, and the method has not been hurried.
Order the regular pie — salty, slightly crackly crust, sweet sauce, several cheeses, a slick of oil and fresh basil — and the olive and onion pie if there are two of you. Get more slices than you think you need: by the time they come out, you will want them.
Editor’s tip
Go on a weekday afternoon, order a whole pie rather than single slices, and add the olive and onion.
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Editorial draft — core details last reviewed October 14, 2026. Confirm practical details with the official site before you go.