Di Fara Pizza – Brooklyn’s Iconic Homemade Clone
Recreate NYC’s legendary Di Fara Pizza with this authentic recipe—crispy crust, slow-fermented dough, and hand-torn basil. Just like Dom DeMarco’s masterpiece!
Equipment
- 1 Baking Steel/Stone Critical for crispy crust
- 1 Pizza Peel For transferring dough
- 1 Dough Scraper Helps shape and portion dough
Ingredients
- 500 g Italian 00 Flour Italian 00 Flour
- 325 ml Water (65°F) Cold for slow fermentation
- 10 g Sea Salt Fine grain dissolves evenly
- 3 g Active Dry Yeast Or 2g instant yeast
- 400 g San Marzano Tomatoes Hand-crushed, no blender
- 200 g Low-Moisture Mozzarella Grande brand preferred
- 50 g Parmigiano-Reggiano Freshly grated
- 10 leaves Fresh Basil Torn by hand post-bake
- 30 ml Extra-Virgin Olive Oil High-quality finish
Instructions
- Step 1: Mix dough (flour, water, yeast, salt) until shaggy. Rest 30 mins.
- Step 2: Knead 10 mins, then ferment 48 hours in fridge.
- Step 3: Hand-crush tomatoes with salt (no cooking).
- Step 4: Stretch dough, top with sauce + mozzarella. Bake at 550°F for 8 mins.
- Step 5: Add Parmesan, basil, and EVOO post-bake.
Video
Notes
A pizza stone is highly recommended for this recipe, as it's the best way to get a perfectly crispy, non-soggy crust. Be sure to let it preheat with the oven for at least a full hour. If you don't have one, an overturned, preheated baking sheet is the next best thing.