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How to Make Di Fara Pizza at Home: A Step-by-Step Recipe

Experience the authentic taste of Di Fara Pizza, a New York City icon. Ingredients sourced from Italy, hand-pulled mozzarella, and a thin, crisp crust. A true masterpiece that has stood the test of time.

April 14, 2023 2 hours 10 min Cooking
Di Fara Pizza
Spoon n Spice

AuthorSophiaCategoryDifficultyIntermediate

Yields1 Serving
Prep Time2 hrsCook Time10 minsTotal Time2 hrs 10 mins

Ingredients:
For the Dough:
 2 cups Heckers All-Purpose Flour
 2 cups Caputo's Chef Flour
 3 ¼ cups water (heated to 105-110°F)
 1 tbsp salt
 1 tbsp sugar
 1 tbsp dry yeast
 3 tbsp olive oil
For the Sauce:
 1 tbsp extra-virgin olive oil
 ½ cup peeled tomatoes from Parma
 5 ½ tbsp sugar
 2 tbsp salt
 15 basil leaves
 ¼ cup water
For the Toppings:
 ½ cup buffalo mozzarella
 ½ cup regular mozzarella
 2 tbsp oregano
 6 basil leaves
 ¼ cup gran padano/hard cheese

Directions:
1

Make the Dough

  • Combine Heckers All-Purpose Flour, Caputo's Chef Flour, salt, sugar, and dry yeast in a bowl.
  • Pour ¾ cup water into the bowl and add olive oil.
  • Mix the dough until it forms a smooth consistency.
  • Knead the dough for 5-7 minutes until it has a better texture.
  • Let the dough rest for 30 minutes in a warm place.

    • pizza dough

    2

    Make the Sauce

  • In a bowl, combine peeled tomatoes from Parma, extra-virgin olive oil, sugar, salt, and basil leaves.
  • Cook the sauce on low heat for 30-40 minutes until it thickens.
  • Let the sauce cool before using.

    • sauce

    3

    Assemble the Pizza

  • Preheat the oven to 120-130°F.
  • Stretch out the dough into a circle until it is thin.
  • Flour a pizza peel and spread the dough out on it.
  • Spread the sauce over the dough and sprinkle the toppings evenly.
  • Drizzle extra-virgin olive oil over the pizza before baking.
  • Bake the pizza in the oven for 10 minutes or until the crust is golden brown.

    • assembling the pizza

    Ingredients

    Ingredients:
    For the Dough:
     2 cups Heckers All-Purpose Flour
     2 cups Caputo's Chef Flour
     3 ¼ cups water (heated to 105-110°F)
     1 tbsp salt
     1 tbsp sugar
     1 tbsp dry yeast
     3 tbsp olive oil
    For the Sauce:
     1 tbsp extra-virgin olive oil
     ½ cup peeled tomatoes from Parma
     5 ½ tbsp sugar
     2 tbsp salt
     15 basil leaves
     ¼ cup water
    For the Toppings:
     ½ cup buffalo mozzarella
     ½ cup regular mozzarella
     2 tbsp oregano
     6 basil leaves
     ¼ cup gran padano/hard cheese

    Directions

    Directions:
    1

    Make the Dough

  • Combine Heckers All-Purpose Flour, Caputo's Chef Flour, salt, sugar, and dry yeast in a bowl.
  • Pour ¾ cup water into the bowl and add olive oil.
  • Mix the dough until it forms a smooth consistency.
  • Knead the dough for 5-7 minutes until it has a better texture.
  • Let the dough rest for 30 minutes in a warm place.

    • pizza dough

    2

    Make the Sauce

  • In a bowl, combine peeled tomatoes from Parma, extra-virgin olive oil, sugar, salt, and basil leaves.
  • Cook the sauce on low heat for 30-40 minutes until it thickens.
  • Let the sauce cool before using.

    • sauce

    3

    Assemble the Pizza

  • Preheat the oven to 120-130°F.
  • Stretch out the dough into a circle until it is thin.
  • Flour a pizza peel and spread the dough out on it.
  • Spread the sauce over the dough and sprinkle the toppings evenly.
  • Drizzle extra-virgin olive oil over the pizza before baking.
  • Bake the pizza in the oven for 10 minutes or until the crust is golden brown.

    • assembling the pizza

    The King of Pizza: A Classic Di Fara Pizza Recipe
    IngredientsDirections

    Tips

    • Use high-quality, imported ingredients: The authenticity of the recipe comes from the freshness and quality of the ingredients. Import ingredients from Italy, such as San Marzano tomatoes, fresh hand-pulled mozzarella, grated Parmigiano, and fresh basil.
    • Master the dough: The dough is the foundation of the pizza. Knead the dough for 5-7 minutes until it has a better texture. Let it rest for 30 minutes in a warm place.
    • Cook the sauce: Cook the sauce on low heat for 30-40 minutes until it thickens. This will allow the flavors to develop and create a rich, flavorful base for the pizza.
    • Drizzle with olive oil: Drizzle extra-virgin olive oil over the pizza before baking. This will add depth to the flavors and create a delicious crust.
    • Finish with fresh basil: Snip fresh basil and sprinkle it over the pizza before serving. This will add a vibrant, aromatic touch to the dish.

    Conclusion

    The Di Fara Pizza recipe is a testament to the passion and dedication of its creator, Domenico DeMarco. With its thin, crisp crust, fresh toppings, and a drizzle of olive oil, this pizza is a true masterpiece that has stood the test of time. Whether you’re a pizza lover or a culinary enthusiast, this recipe is a must-try for an authentic New York pizza experience.

    FAQ’s

    Can I use instant yeast instead of active dry yeast for the dough?

    Yes, you can substitute instant yeast for active dry yeast in this recipe. Use the same amount of instant yeast, but you can skip the step of proofing the yeast in warm water. Simply mix it directly with the dry ingredients.

    Can I make the dough ahead of time and refrigerate it overnight?

    Absolutely! Making the dough in advance and refrigerating it overnight can enhance the flavor and texture. After the dough has risen, punch it down, shape it into a ball, and place it in a greased bowl. Cover it tightly with plastic wrap and refrigerate overnight. When ready to use, allow the dough to come to room temperature before rolling it out.

    Can I freeze the pizza dough?

    Yes, you can freeze the pizza dough for future use. After the dough has risen, divide it into individual portions and wrap each portion tightly in plastic wrap. Place them in a freezer bag or airtight container and freeze for up to 3 months. Thaw the dough in the refrigerator overnight before using it.

    Can I use a stand mixer to knead the dough?

    Absolutely! Using a stand mixer with a dough hook attachment can make the kneading process easier and faster. Mix the ingredients in the mixer until a dough forms, then let the dough hook knead it on low to medium speed for about 5-7 minutes or until the dough is smooth and elastic.

    Can I make a larger batch of dough for more servings?

    Yes, you can easily double or triple the ingredients to make a larger batch of dough. Just make sure to adjust the rising time accordingly, as a larger dough portion may require more time to rise.

    Can I use a different type of cheese instead of mozzarella?

    Certainly! While fresh mozzarella cheese is traditional for Di Fara Pizza, you can experiment with other cheeses to suit your taste. Try provolone, fontina, or a blend of different cheeses for a unique twist.

    Can I make a gluten-free version of Di Fara Pizza?

    Yes, you can make a gluten-free version by using a gluten-free flour blend in place of regular flour. Be sure to check that all other ingredients, such as the toppings and sauce, are also gluten-free.

    Can I use a grill instead of an oven to bake the pizza?

    Absolutely! Grilling pizza can add a smoky flavor and charred crust. Preheat your grill to medium-high heat and lightly oil the grates. Place the assembled pizza directly on the grill and close the lid. Cook for a few minutes until the crust is golden brown and the cheese is melted.

    Can I make a vegan version of Di Fara Pizza?

    Yes, you can make a vegan version by using plant-based cheese, such as vegan mozzarella, and omitting any animal-based toppings. Ensure that all other ingredients used, including the sauce and optional toppings, are also vegan-friendly.

    Can I use a gluten-free or cauliflower-based crust for a low-carb option?

    Absolutely! If you prefer a low-carb option, you can use a gluten-free or cauliflower-based crust. Many supermarkets offer pre-made gluten-free or cauliflower crusts, or you can make your own using alternative flours and cauliflower rice. Just be mindful of the different baking times and temperatures required for these alternative crusts.

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