The Only Di Fara Pizza Recipe You’ll Ever Need

There are pizzas, and then there is Di Fara pizza. If you’ve ever been to Brooklyn, you’ve probably heard the whispers about this legendary spot on Avenue J. For years, the master, Domenico DeMarco, crafted each pie by hand with incredible care. The result? A pizza that’s nothing short of life-changing. Today, I’m sharing my meticulously tested Di Fara pizza recipe so you can bring a slice of that Brooklyn magic right into your own kitchen. It’s simpler than you think!

“The first time I tasted a Di Fara pizza, I understood that pizza could be art. Recreating that perfect balance of crispy crust, bright tomato sauce, and fresh basil became my mission. This recipe is the delicious result of that passion.”

Sophia Martinez

My Journey to the Perfect Slice

I’ll never forget my first trip to Di Fara Pizza. After waiting in a line that snaked around the block, I watched the legend himself, Dom, meticulously snip fresh basil over each pie. The aroma was intoxicating! That first bite was a revelation—a crispy, slightly charred crust, a bright and tangy sauce, and the perfect blend of creamy and salty cheeses. I knew I had to figure out how to make this at home. After countless attempts, tweaking dough hydration and testing tomato brands, I finally cracked the code. This Di Fara pizza recipe is a tribute to that iconic pizzeria and a way for you to experience it without booking a flight to New York.

My Top 7 Tips for a Perfect Di Fara Pizza Recipe

1. Get Your Oven HOT: A super hot oven is the #1 secret to a crispy, pizzeria-style crust. Don’t be afraid to crank it up as high as it will go.
2. Use a Pizza Stone or Steel: This is a game-changer. A preheated stone stores and transfers heat directly to the bottom of the crust, ensuring it gets crispy, not soggy.
3. Don’t Overload the Toppings: Less is more. The beauty of this Di Fara pizza recipe is its simplicity. Too much sauce or cheese will make the pizza heavy and prevent the crust from cooking properly.
4. The Two-Cheese Combo is Key: Using a mix of low-moisture mozzarella for the melt and aged mozzarella or provolone for a deeper flavor makes a huge difference.
5. Finish with Oil and Basil After Baking: Drizzling the olive oil and adding the fresh basil after the pizza comes out of the oven keeps their flavors bright and fresh.
6. Hand-Crush Your Tomatoes: Using your hands to crush the tomatoes creates a much better, more rustic texture than a blender or food processor would.
7. Trust in Quality Ingredients: With so few ingredients, their quality matters. Using high-quality olive oil can make a noticeable difference in the final taste. According to the USDA, “U.S. Extra Virgin Olive Oil” is the highest grade, valued for its superior flavor.

Di Fara Pizza Recipe Variations to Try

While the classic is unbeatable, here are a few fun ways to switch things up:

• The White Pie (Bianca): Skip the tomato sauce and instead brush the dough with garlic-infused olive oil. Top with the cheeses and maybe some dollops of ricotta.
• Spicy Diavola: Add a pinch of red pepper flakes to the tomato sauce and top with a few slices of spicy soppressata or pepperoni before baking.
• Mushroom & Onion: Sauté some thinly sliced mushrooms and onions until soft and add them on top of the cheese before baking.
• The Square Pie: Press the dough into a well-oiled rectangular baking sheet for a “Grandma” style pizza, which is equally famous at Di Fara.
• Sausage & Peppers: Add crumbles of cooked Italian sausage and thinly sliced bell peppers for a heartier pizza.

How to Store Your Di Fara Pizza

If you have leftovers (which is unlikely!), storing them properly is key to enjoying them later.

• Refrigerating: Let the pizza cool completely. Place the slices in a single layer in an airtight container or wrap them tightly in plastic wrap. They will last in the fridge for up to 3 days.
• Reheating: The best way to reheat this homemade pizza is in a hot oven (400°F) on a baking sheet for 5-7 minutes or in an air fryer at 375°F for 3-4 minutes. This will make the crust crispy again. Avoid the microwave, as it will make the crust soft and chewy.

Troubleshooting Common Pizza Problems

• My dough is too sticky! Your dough might be a little too hydrated. Simply add a tablespoon of flour at a time while kneading until it becomes smooth and easy to handle.
• My crust is soggy in the middle! This usually happens for two reasons: the oven wasn’t hot enough, or you used too much sauce. Make sure your pizza stone is fully preheated!
• Why didn’t my dough rise? Your yeast may have been old, or the water might have been too hot (which kills the yeast). Always check the expiration date and use lukewarm, not hot, water.

Perfect Pairings

• Starter: Marinated olives and roasted almonds.
• Drink: Peroni beer or Lambrusco (sparkling red wine).
• Dessert: Affogato (espresso + vanilla gelato).

Nutrition (Per Classic Slice)

Calories	290
Fat	10g
Carbs	36g
Protein	12g
Sodium	620mg

Conclusion

The Ultimate Pizza Experience at Home

Making this Di Fara pizza recipe is more than just cooking; it’s about creating an experience. The smell of the baking dough, the satisfaction of sliding that perfect pie out of the oven—it’s pure joy. I hope this recipe brings the magic of a real Brooklyn pizzeria into your home and creates some amazing memories around your dinner table.

Ready for another culinary adventure? Explore more delicious recipes here at SpoonnSpice!

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