So is Di Fara pizza really the best in the nation? Come and find out! Follow me on- / pizza_reviews_on_the_go Donate to my PayPal here- www.paypal.com... #difara #pizza #review
I just ordered 2 pizzas from di faras through goldbelly. Having it shipped here to Texas. I love pizza. Not pizza chains but real old world pizza. It's being overnighted frozen so I'm hoping 🙏 it's just as good as I see from everyone always enjoying it. Nice channel sir. Good day🤠
@@pizzareviewsonthego I took a chance on the original and a pepperoni. It supposed to come with fresh basil and Parmigiano. I will tell you what I think. Got my sister and brother coming over to try it too. ✌️
@@pizzareviewsonthego another thing. I did order some frankies pizza frozen out of Miami a while back. It was still just as good as when I was there ordering it fresh.
It's worth five bucks a slice. You get what you pay for. As far as I'm concerned you are the luckiest guy in the world eating some of the best pizza in the world.
When I started going there they still had normal prices and I was glad when they raised them. Dude was basically punishing himself for making the best pizza, he could have sold 4 times as much if he did things the way every other place does.
Hi Antonio, Thanks for the review of Di Fara Pizza 🍕. I dream about eating this pizza but I’m in Canada 🇨🇦 so I will have to take a road trip! Be well, Peter
The first time I went to DiFara was in the late ‘80s. I was taking a guitar lesson on Ave J, and, on the way back to the subway, I stopped in to this old school looking pizza place with no one inside (except, the guy making the pizza Dom DeMarco). The slice was excellent, so I got another one. Years later, I see articles in the Village Voice, etc and realize that’s the place I went to. I went back a lot before it got ridiculously trendy and expensive. It was the best local pizzeria pizza I ever had. But, the place was filthy! No one ever cleaned the tables, and Dom’s kids really jacked up the prices. I don’t want to wait on line for a $5 slice. In the ‘90s and early ‘00s, if I went by myself, I’d drive there, get a whole pie and eat all 8 slices in the car.
I appreciate the stories Jeff, nice to hear and glad the video evoked some good memories for you. I grew up in Bensonhurst and never thought I would need to travel to Midwood to get anything special, but I was wrong. I thought it was all the same pretty much, from DaVinci to J&V, those were my go to spots....and when I visited a friend near L&B we would go to L&B. DiFara did get fined for those dirty tables but it's been a long time since those days. The place was renovated and there's lots of help.
@@pizzareviewsonthego Antonio, I had similar experiences to you growing up; except I’m older (born Bed-Stuy in the ‘50s but grew up in Sheepshead Bay). As a kid, Connie’s on Nostrand Ave was my place. Then, there were Del-Mar and Bay close to the subway, and Pizza Bowl (an Italian restaurant that made great pies, no slices). At that time, almost all neighborhood pizzerias made a dependable NY slice. Not anymore. I’m not in Bklyn anymore, but pizzerias ain’t what they used to be. There are some really good ones like Luigi (on 5 Ave), Joe’s (on Carmine), and Lucia (in the old ‘hood - I stopped by a few months ago). And, then there are the legendary pie places like Totonno’s (that I only discovered in the ‘80s), Patsy’s in E Harlem (where they sell slices too), etc. I would make a trip to L & B for the Sicilian because it was the bomb. But, once I got hip to the legends (and some of the new artisanal places), the neighborhood pizzeria wasn’t cutting it anymore (with few exceptions).
Dude, it is HIGHLY OVERRATED SH!T pizza. I went there today for a Sicilian pie and it was terrible. The crust was NOT crunchy at all and more like cardboard. The last time Was there was in the 70's and early 80's. Much better then. I am so f'ing pissed off. $34 for a Sicilian pie that sucked. I was starving and ate 2 slices and threw the rest away. This pissed me the F off
@@michaeltammaro482 I have no idea what it’s like now. Last time I attempted to go, they were closed by order of the Health Dept. I’d feel bad going there now knowing that Dom is gone. Plus, I got annoyed when they jacked up the price to $5 a slice. But, when things were good, there was no better old school pizzeria in NYC (in my opinion).
@@pizzareviewsonthegoI see lots of recent negative reviews since Dom passed, maybe you can do an updated review 2024 video which many would love to see.
Right now is like the perfect time to go to/support these iconic places cuz business is so slow, not as many people are going, and people are moving out of the city...
@@icebergthegamer I've yet to taste better. I have recently discovered some amazing pizza places in the city and they look really good. Time will tell if DiFara will be beat...
Pizza reviews from someone who knows their stuff.. subscribed. That's a 5 dollar meal from a legendary pizza place... that's cheaper than a sandwich just about anywhere in the tri-state area.
Went there today for my first time I've tried all kinds of places around New York City in the area...Di Fara is world class pizza. get one regular and one square...amazing
Another one I am re-watching today. I just came across your poll a little earlier, asking your viewers if they would like you to re-review some of the pizzas you’ve done before. I said no, but this one makes me wonder. That pizza definitely cracks hard on the fold, which you usually don’t like. And 9.7 is incredibly high by your standards. But I don’t doubt that it’s an awesome pizza. I’ve always thought from looking at their pizza that it must have some durum flour in it,, judging by that golden color. Everybody says they don’t, but I use semolina flour or the semola rimacinata in my pizza dough pretty often and it gives that golden color I see here, and the texture I see (and hear) certainly suggests the use of that flour, I think.
DiFara is one of those pizzas that look ordinary in photos but when you hold it you understand. This crust is very thin but has a soft center, albeit, not a thick center. Crust is in my top 3 of all time...when done right, as inconsistency is known to occur here once in a while. This is the 1st place you visit when you come to NY. If I were to rate this again, I'd still give it a 9, or a 9.5.
@@dirkdiggler9482 If you have Instagram, I recommend following this place. The owner is a bit eccentric but he sure makes a helluva pizza, among other things. He uses nothing but top notch ingredients. His crust looks amazing but not sure what he's using for it. I know he gets the good bufala cheeses and san marzano's from naples.instagram.com/p/CSdHreAn0nq/
@@pizzareviewsonthego I don’t really do much with Instagram but I did watch that clip. He’s a funny guy and his pizzas do look good. That cheese is interesting. Looks like maybe there’s some cheddar in the mix?
Being from CT and I’m 50 something years old. I’m a Worcester street New Haven coal fired guy.. sally being my favorite and Pepes a close second DiFaras is by far the best pizza in NY square is my jam at DiFara but round is amazing
@@pizzareviewsonthego I’m going to a midweek series yanks/mariners in June looking to stay close to the Bronx but need a hub for metro I’ve been talking up NY pizza to my kid 👦 lol kid he’s a grown man but he only knows Pepes
Why are people so easily impressed when it doesn't flop when they got it folded!? A piece of paper doesn't flop when you fold it! So that flop thing means NOTHING!
That is a good question. I think it's because of the styles. A NY style pizza slice will most likely always flop...and so when a NY style slice doesn't flop on the fold then that means it's liable to be crunchier than usual. A bar style pizza however, is expected to not flop without folding....different style of crust...crunchier, thinner, but made with less hydration usually.
Man, thats one of my goals ...Difara...I actually said I bet I'd give it a 9.7 before u scored it...I can tell from looking at it. Thanks for this one...go Jets!!
I live here in the Hudson valley &. I have to drive 30 min. To get a decent pie. I like a thin crispy crust usually just plain but sometimes I like fresh garlic or mushrooms on it ... Great Review friend..keep it up!!
Hey, thanks for watching! Hope you continue to enjoy the channel. This was one of my older reviews, when I was a bit more boisterous and not as experienced.
That oven really does do magic. I'm wondering why the dough doesn't appear to be risen at all. I've been reading all over that he doesn't bulk or cold ferment dough and that he just keeps it at room temperature and uses it when "it's ready." For the dough people are saying to go around 50-58% hydration, which I assume they mostly go by feel. Anyone know any specifics on how to recreate one of these beautiful slices?
I attempted DiFara’s twice around 2008 when only Dom was presumably making the pies. Unfortunately first time couldn’t wait on the long line, the second time was closed mid-day. May not be the same without the old man around anymore….same goes for the Staten Island location. Oh well.
Great reviews ! Visiting NYC for first time (from Cali) if you had to pick 2 pizza places for me to eat at ,which 2 should I go to ? My plan was this and John’s of bleecker (what you think )
There are plenty of gas ovens on the market now that can go well into the 600 degree range. I have no idea why they insist on keeping that old dinosaur.
Yeah, that is true, I guess it's because they don't want to take the risk and potentially change their product. An oven is hard to part with, Dom used to constantly fix that thing when it broke down.
@@pizzareviewsonthego I totally get that, but nothing lasts forever. Another great review, btw. Probably the best up close views of DiFara’s pizza I’ve seen yet. I like how you give us an idea of how it sounds, too. This is very inspiring stuff for all of us home pizzaioli who aspire to that kind of greatness.
3 years late but in regards to deck ovens a lower temp with lil longer cook will get you a crispier bottom , this is also why he shreds his cheese in those huge chunks because he knows his cook is lil longer
@@pizzareviewsonthego When this freaking covid blows over I am going to hit up Brooklyn I have the peaches that everyone wants from bragging about I've had the Bronx I've had the best spots in Manhattan and I'm not talking towards pizzerias that they rate I'm talking native New Yorkers we're a different breed those out of towners don't have the same taste buds to them you can put freaking ketchup and butter on pizza and calling it a day nasty
@@pizzareviewsonthego Nick's on gun Hill got excellent pizza Louie & Earl's on Crosby avenue Frank's in throggs neck and Tommy's right up the street are good pizzas to me and I'm not sure if it's still there but there's a few good places on Bainbridge avenue of course Little Italy can't forget there
When I lived in Vegas I ate at Domdemarco's Pizzeria at least three times a month. Their Difara Sicilian pepperoni was the best pizza I ever tasted,💯 crispy pepperoni delicious crust and the margherita is delicious as well😍 All their food is amazing, the eggplant rolatini, meatballs and the large cannolis . I miss living in Vegas, I'm in Williamstown, NJ now no comparison to Doms !!
People belive its possible to make good pizza for 7-10₴.Its possible but only by yourself on your own kitchen. Where you shouldn't pay rent and taxes. No one can make it with good products for this kind of money for sale. 5₴ its expensive in general but OK for good pizza slice.
Wow, 5 bucks for a slice... But hopefully worth it! Now, my Ooni Koda 16 finally arrived a few days ago! Will try it for the first time in a couple of days. In the meantime I saw some more reports from other pizza guys who confirmed that the Koda 16 can actually bake NY style pizzas as well (crispy underneath, no flop). You just have to reduce the heat and extend baking time to up to 4 minutes (by using the hack that Jepgato demonstrates in his "Koda 17 too hot" video), it's just trial and error. Have you ordered your Koda 16 as you said? It's a huge oven. You'll need a suitable stand for it, a regular BBQ stand won't be big enough... And please don't forget to review KESTÉ in 271 Bleecker St, NY. I'm sure they make one of the best Neapolitan pizza in the US.
@@consssf Yes, definitely yes. With the Koda 16 I can bake Neapolitan style AND NY style as well, it just depends on the heat and baking time. If I want Neapolitan, I do full flame and bake it for 90 seconds (turning the pizza every 20 seconds). If I want NY, I reduce the flame to low and bake for about 4 minutes. After having made more than 20 pizzas with the Koda 16 including a pizza party with 7 guests, I can say that my pizzas are now, from the artisan and tastiness point of view, way better than in any regular Italian pizzeria here in Germany. Strong recommendation for the Koda 16! I will never have to go out for a pizza again.
@@ancientremains1814 Wow, thank for such a detailed answer. Do you use any stone or extra surface? I 've seen many videos and noticed than many of that guys had white bottom despite the crispiness and brown top of pizzas. How do deal with this ?
@@consssf I used a 1/3 inch baking steel with my electric oven (home oven) but I haven't tried the steel in the Koda 16 yet because it's not needed there. In the Koda 16 I use the original stone that was in the box. It is important to heat up the Koda 16 at maximum flames for AT LEAST 30-35 minutes. Otherwise the temperature is not going to be where you want it. Please go to the website www.goodlifepizzaovens.com/ooni-koda-16-pizza-oven-review-bigger-is-better/ and scroll down to the middle of the page. There you'll find the heat diagrams of the Koda 16. It's very important to check out where the hottest and the coldest spots are. If you want the typical leoparding and crispiness on both the edges and the bottom, you have to make use of the information from the heat diagrams, and you have to experiment with the flames and the baking time. If you want a Neapolitan style pizza (which is, as you will know, soft in the middle despite the dark spots beneath), you have to bake the pizza at max. flames and turn it around at least every 20 seconds. Here you have to push the pizza to the FAR LEFT corner of the stone, almost right "between" the L-shaped flames because that's the hottest spot. Here is the only spot where the bottom is going to get dark spots very quickly. But if you don't take care you will burn the edges because here the stone temp will be around 470 °C (880 °F), and the flames can be really aggressive especially on windy days. However, if you want a bottom which is not only with dark leoparding but also crispy (New York style), you'll have to reduce the flames and bake the pizza much longer (approx. 4, maybe even 5 minutes) and turn it a little bit every 40 seconds. Here you will also have to experiment with pushing the pizza to the far left (extremely hot) corner because, although the flames are not at maximum here, the stone will be extremely hot anyway. You see what I mean? The issue of "white bottom/dark bottom" and bottom crispiness also depends on some other factors such as dough hydration or weather and wind conditions. All I can say is that it is GREAT FUN to make pizzas with the Koda 16. Also, it's great fun to experiment with the flames, the hottest and not so hot spots of the stone, and with baking time and turning the pizza more or less often. It's really fun for someone like me who is obsessed with achieving a "perfect" pizza. Buying this oven was one of my best investments ever. I hope the owner of the channel reads that, too. My advice is not to build a huge oven in your backyard, just buy a Koda 16 and enjoy the best pizzas you'll ever have anywhere. All of my guests said they never had such a great pizza in their lives and that they will never be able to enjoy restaurant pizza again.
Dude, I pay $16 bucks for a plain pizza in Spring Hill Florida and they are ALL from NY..... I'm originally from Boston and I would fly out tomorrow to get a slice of that!!!!!!! DiFarras, Lucalis, Joe and Pats, Johns of Bleeker St., Patsy's ect.... Are you kidding me!!! I'd pay $10 dollars a slice.... That pizza is simply insane!!
It’s is absolutely delicious pizza. However I can’t bring myself to eat it anymore. Do you know how many health violations this place has gotten over the years? They’ve even been shut down on a few occasions. Personally I don’t like rat droppings as a pizza topping. Ew.
That only tells me that they stepped up their cleaning because of it. It is off putting for sure. Good thing they roll out dough on the pizza counter that is cleaned. Everything else is in the fridge in containers. Basil I'd be concerned about...
Haha, maybe 9.5 because I believe pizza was reinvented here in NY and so I admire the hybrids more. I like a combination of Naples and New York, imported Italian ingredients. Bufala cheese should be local, lots of bufala creameries popping up around here, we have a Bufala milk farm in Jersey. Bufala is made to be eaten within 2 days.
Sorry but $5 a slice regardless of how it is "sold" to anyone is not worth it. Especially that thin, these days anyone can claim authenticity and overprice it. But consumers can't delay gratification so hence business owners abuse their pricing. To each their own😢
I watch him put Buffalo mozzarella on it, do you know how expensive that stuff is? Also, that olive oil, you won't get that olive oil at your $1 slice shop...but hey, it comes down to preferences... some don't care if there's olive oil on it or not...it's cool...
RIP to Dom DeMarco of DiFarra’s, the legendary Pizzaiolo from Brooklyn, who unfortunately passed away a few days ago.
I actually prefer watching your reviews... love the up close view of the pies ..
Thanks for the feedback! Nice to meet you.
I just ordered 2 pizzas from di faras through goldbelly. Having it shipped here to Texas. I love pizza. Not pizza chains but real old world pizza. It's being overnighted frozen so I'm hoping 🙏 it's just as good as I see from everyone always enjoying it. Nice channel sir. Good day🤠
The Sicilian pies I hope? Let me know what you think, I've had mixed experiences with Goldbelly. Pizza usually does not keep it's flavor for long.
@@pizzareviewsonthego I took a chance on the original and a pepperoni. It supposed to come with fresh basil and Parmigiano. I will tell you what I think. Got my sister and brother coming over to try it too. ✌️
@@pizzareviewsonthego another thing. I did order some frankies pizza frozen out of Miami a while back. It was still just as good as when I was there ordering it fresh.
It's worth five bucks a slice. You get what you pay for. As far as I'm concerned you are the luckiest guy in the world eating some of the best pizza in the world.
*Sbarro's* somehow costs almost $5 a slice…that's all I gotta say. I'd say average NYC slice is about $2.75.
When I started going there they still had normal prices and I was glad when they raised them. Dude was basically punishing himself for making the best pizza, he could have sold 4 times as much if he did things the way every other place does.
Hi Antonio,
Thanks for the review of Di Fara Pizza 🍕. I dream about eating this pizza but I’m in Canada 🇨🇦 so I will have to take a road trip!
Be well,
Peter
I've done quite a few DiFara videos. My pleasure, hope you get to make your pizza bucket list someday.
best review of de fara on youtube
Zane A thanks. There was a lot that forgot to say though.
No, pres has reviewed this already
Definitely. He kicks Pres azz - detail
The first time I went to DiFara was in the late ‘80s. I was taking a guitar lesson on Ave J, and, on the way back to the subway, I stopped in to this old school looking pizza place with no one inside (except, the guy making the pizza Dom DeMarco). The slice was excellent, so I got another one. Years later, I see articles in the Village Voice, etc and realize that’s the place I went to. I went back a lot before it got ridiculously trendy and expensive. It was the best local pizzeria pizza I ever had. But, the place was filthy! No one ever cleaned the tables, and Dom’s kids really jacked up the prices. I don’t want to wait on line for a $5 slice. In the ‘90s and early ‘00s, if I went by myself, I’d drive there, get a whole pie and eat all 8 slices in the car.
I appreciate the stories Jeff, nice to hear and glad the video evoked some good memories for you. I grew up in Bensonhurst and never thought I would need to travel to Midwood to get anything special, but I was wrong. I thought it was all the same pretty much, from DaVinci to J&V, those were my go to spots....and when I visited a friend near L&B we would go to L&B. DiFara did get fined for those dirty tables but it's been a long time since those days. The place was renovated and there's lots of help.
@@pizzareviewsonthego Antonio, I had similar experiences to you growing up; except I’m older (born Bed-Stuy in the ‘50s but grew up in Sheepshead Bay). As a kid, Connie’s on Nostrand Ave was my place. Then, there were Del-Mar and Bay close to the subway, and Pizza Bowl (an Italian restaurant that made great pies, no slices). At that time, almost all neighborhood pizzerias made a dependable NY slice. Not anymore. I’m not in Bklyn anymore, but pizzerias ain’t what they used to be. There are some really good ones like Luigi (on 5 Ave), Joe’s (on Carmine), and Lucia (in the old ‘hood - I stopped by a few months ago). And, then there are the legendary pie places like Totonno’s (that I only discovered in the ‘80s), Patsy’s in E Harlem (where they sell slices too), etc. I would make a trip to L & B for the Sicilian because it was the bomb. But, once I got hip to the legends (and some of the new artisanal places), the neighborhood pizzeria wasn’t cutting it anymore (with few exceptions).
Dude, it is HIGHLY OVERRATED SH!T pizza. I went there today for a Sicilian pie and it was terrible. The crust was NOT crunchy at all and more like cardboard. The last time Was there was in the 70's and early 80's. Much better then. I am so f'ing pissed off. $34 for a Sicilian pie that sucked. I was starving and ate 2 slices and threw the rest away. This pissed me the F off
@@michaeltammaro482 I have no idea what it’s like now. Last time I attempted to go, they were closed by order of the Health Dept. I’d feel bad going there now knowing that Dom is gone. Plus, I got annoyed when they jacked up the price to $5 a slice. But, when things were good, there was no better old school pizzeria in NYC (in my opinion).
@@pizzareviewsonthegoI see lots of recent negative reviews since Dom passed, maybe you can do an updated review 2024 video which many would love to see.
Great review. Keep
It up!
Appreciate it Michael !
Bucket list spot for me💯
I hope you get to it someday!
Right now is like the perfect time to go to/support these iconic places cuz business is so slow, not as many people are going, and people are moving out of the city...
@@AutoYoung Yes indeed ! There's very little wait times.
I live in NYC. I’ve hundreds of pizzas. This is the best I’ve ever had man.
@@icebergthegamer I've yet to taste better. I have recently discovered some amazing pizza places in the city and they look really good. Time will tell if DiFara will be beat...
Pizza reviews from someone who knows their stuff.. subscribed. That's a 5 dollar meal from a legendary pizza place... that's cheaper than a sandwich just about anywhere in the tri-state area.
Worth every penny.
I live in San Francisco don’t get me started a small size pizza 40$ and up
Love DiFara’s pizza it’s amazing!
Went there today for my first time I've tried all kinds of places around New York City in the area...Di Fara is world class pizza. get one regular and one square...amazing
Oh great, glad you liked it. I agree, my favorite.
Another one I am re-watching today. I just came across your poll a little earlier, asking your viewers if they would like you to re-review some of the pizzas you’ve done before. I said no, but this one makes me wonder. That pizza definitely cracks hard on the fold, which you usually don’t like. And 9.7 is incredibly high by your standards. But I don’t doubt that it’s an awesome pizza. I’ve always thought from looking at their pizza that it must have some durum flour in it,, judging by that golden color. Everybody says they don’t, but I use semolina flour or the semola rimacinata in my pizza dough pretty often and it gives that golden color I see here, and the texture I see (and hear) certainly suggests the use of that flour, I think.
DiFara is one of those pizzas that look ordinary in photos but when you hold it you understand. This crust is very thin but has a soft center, albeit, not a thick center. Crust is in my top 3 of all time...when done right, as inconsistency is known to occur here once in a while. This is the 1st place you visit when you come to NY. If I were to rate this again, I'd still give it a 9, or a 9.5.
@@pizzareviewsonthego I came across a podcast with Maggie Mieles, Dom’s daughter, recently. But I haven’t watched it yet.
@@dirkdiggler9482 If you have Instagram, I recommend following this place. The owner is a bit eccentric but he sure makes a helluva pizza, among other things. He uses nothing but top notch ingredients. His crust looks amazing but not sure what he's using for it. I know he gets the good bufala cheeses and san marzano's from naples.instagram.com/p/CSdHreAn0nq/
@@dirkdiggler9482 Here's his dough. instagram.com/p/CSSA5xPHkn-/
@@pizzareviewsonthego I don’t really do much with Instagram but I did watch that clip. He’s a funny guy and his pizzas do look good. That cheese is interesting. Looks like maybe there’s some cheddar in the mix?
Being from CT and I’m 50 something years old. I’m a Worcester street New Haven coal fired guy.. sally being my favorite and Pepes a close second
DiFaras is by far the best pizza in NY square is my jam at DiFara but round is amazing
You gotta come to Staten Island and try Joe and Pat's. And Ungaro's coal fired Sicilian...
@@pizzareviewsonthego
I’m going to a midweek series yanks/mariners in June looking to stay close to the Bronx but need a hub for metro
I’ve been talking up NY pizza to my kid 👦 lol kid he’s a grown man but he only knows Pepes
@@yankshomer7267 Pepe's changed since Gary passed away. Go to Tommy's Pizza in the Bronx.
@@pizzareviewsonthego ever been to Angie’s cafe south Bronx
@@yankshomer7267 No I will look into it. I did Tommy's Pizza in the Bronx and filmed an Arthur ave. tour.
R.I.P. Dom. Great review brotha 👏🏽🍕🔥
Why are people so easily impressed when it doesn't flop when they got it folded!? A piece of paper doesn't flop when you fold it! So that flop thing means NOTHING!
That is a good question. I think it's because of the styles. A NY style pizza slice will most likely always flop...and so when a NY style slice doesn't flop on the fold then that means it's liable to be crunchier than usual. A bar style pizza however, is expected to not flop without folding....different style of crust...crunchier, thinner, but made with less hydration usually.
Man, thats one of my goals ...Difara...I actually said I bet I'd give it a 9.7 before u scored it...I can tell from looking at it.
Thanks for this one...go Jets!!
Cooked perfectly that day. Taste blew me away. Yes let’s hope the Jets make the playoffs, they will only get better.
I live here in the Hudson valley &. I have to drive 30 min. To get a decent pie. I like a thin crispy crust usually just plain but sometimes I like fresh garlic or mushrooms on it ... Great Review friend..keep it up!!
Hey, thanks for watching! Hope you continue to enjoy the channel. This was one of my older reviews, when I was a bit more boisterous and not as experienced.
i ate at Di Fara Pizza back in 2017 i was visiting, I ate the square.. Wow!!! my rating 9.6
i travelled from Tampa, Fl to Brooklyn.
Glad you enjoyed it. You have to get the whole pie fresh out of the oven for an even better experience!
That oven really does do magic.
I'm wondering why the dough doesn't appear to be risen at all. I've been reading all over that he doesn't bulk or cold ferment dough and that he just keeps it at room temperature and uses it when "it's ready." For the dough people are saying to go around 50-58% hydration, which I assume they mostly go by feel. Anyone know any specifics on how to recreate one of these beautiful slices?
Well, it's thin crust and so it's not going to look fluffy.
Found your tiktok but since it’s getting banned I’m glad I found your yt
Tyler Neilson TIk Tok I never bothered with it. Welcome !
I attempted DiFara’s twice around 2008 when only Dom was presumably making the pies. Unfortunately first time couldn’t wait on the long line, the second time was closed mid-day. May not be the same without the old man around anymore….same goes for the Staten Island location. Oh well.
The Sicilian Pie is just as good.
Ran across oldie but goodie review. What is the difference between a 9.7 and a 10?
I had to leave room for potential usurpers of the amazing DiFara pizza. I think it could happen some day. But maybe in 10 years.
Your Theme song is stuck in my head!
Great reviews ! Visiting NYC for first time (from Cali) if you had to pick 2 pizza places for me to eat at ,which 2 should I go to ? My plan was this and John’s of bleecker (what you think )
Good choices. Go on a weekday. Try Pizzeria Suprema too.
There are plenty of gas ovens on the market now that can go well into the 600 degree range. I have no idea why they insist on keeping that old dinosaur.
Yeah, that is true, I guess it's because they don't want to take the risk and potentially change their product. An oven is hard to part with, Dom used to constantly fix that thing when it broke down.
@@pizzareviewsonthego I totally get that, but nothing lasts forever. Another great review, btw. Probably the best up close views of DiFara’s pizza I’ve seen yet. I like how you give us an idea of how it sounds, too. This is very inspiring stuff for all of us home pizzaioli who aspire to that kind of greatness.
3 years late but in regards to deck ovens a lower temp with lil longer cook will get you a crispier bottom , this is also why he shreds his cheese in those huge chunks because he knows his cook is lil longer
@@James_Ford4815 Right, but this video and other videos I’ve seen are saying that they’re baking at a high temp.
best place to get a slice 😉👍🍕🍕🍕
And a pie !
I grew up in the Bronx and I will give it it's resect I know each part of nyc got it's spot and to each there own
I can't wait to go to the Bronx...soon...
@@pizzareviewsonthego When this freaking covid blows over I am going to hit up Brooklyn I have the peaches that everyone wants from bragging about I've had the Bronx I've had the best spots in Manhattan and I'm not talking towards pizzerias that they rate I'm talking native New Yorkers we're a different breed those out of towners don't have the same taste buds to them you can put freaking ketchup and butter on pizza and calling it a day nasty
@@pizzareviewsonthego Nick's on gun Hill got excellent pizza Louie & Earl's on Crosby avenue Frank's in throggs neck and Tommy's right up the street are good pizzas to me and I'm not sure if it's still there but there's a few good places on Bainbridge avenue of course Little Italy can't forget there
When I lived in Vegas I ate at Domdemarco's Pizzeria at least three times a month. Their Difara Sicilian pepperoni was the best pizza I ever tasted,💯 crispy pepperoni delicious crust and the margherita is delicious as well😍 All their food is amazing, the eggplant rolatini, meatballs and the large cannolis . I miss living in Vegas, I'm in Williamstown, NJ now no comparison to Doms !!
I didn't know he had a restaurant out in Vegas.
✨🍕Arriving -today -by -‘UPS’ !!!🍕✨🤪🙏🏼
Hope it’s as good fresh out of the oven !
@@pizzareviewsonthego , thanks✨🤞🏼🍕🪴🙏🏼✨🥴 #florida
How much is it now in 2022 10 $15 a slice I don't care how good it is they could keep it
$5 a slice...I think it's less at the Staten location and the new Seaport location.
I’ve watched most of your videos numerous times, I’ve been to Di Fara so-GOOD , who would you have for your last slice Di-Fara or John’s of Bleeker ?
Sometimes it tough to pick one. The DiFara Sicilian pie is amazing and John's of Bleecker is a great coal pie.
I went here last summer, I rated it a 9.4. Best I've ever had! Better than any of the places in Boston and New Haven that I've tried.
Best pizza easily i ever had and its not even close to me. Great review
Danny Approved Fitness & Nutrition thanks! Yes I agree, I drive all the way from Staten Island for it.
You’re a very smart man ✅
Danny Approved Fitness & Nutrition takes one to know one 😉
you can see dom demarco face in the pie @8mins bottom left near the crust?
I would buy a large cheese pizza to share with a friend. They charge $30 for a large cheese pizza.
People belive its possible to make good pizza for 7-10₴.Its possible but only by yourself on your own kitchen. Where you shouldn't pay rent and taxes. No one can make it with good products for this kind of money for sale.
5₴ its expensive in general but OK for good pizza slice.
Wow, 5 bucks for a slice... But hopefully worth it!
Now, my Ooni Koda 16 finally arrived a few days ago! Will try it for the first time in a couple of days. In the meantime I saw some more reports from other pizza guys who confirmed that the Koda 16 can actually bake NY style pizzas as well (crispy underneath, no flop). You just have to reduce the heat and extend baking time to up to 4 minutes (by using the hack that Jepgato demonstrates in his "Koda 17 too hot" video), it's just trial and error. Have you ordered your Koda 16 as you said? It's a huge oven. You'll need a suitable stand for it, a regular BBQ stand won't be big enough...
And please don't forget to review KESTÉ in 271 Bleecker St, NY. I'm sure they make one of the best Neapolitan pizza in the US.
I want to do a Neopolitan next....
Greet You. What would you say about Koda? Did you like your experience with it?
@@consssf Yes, definitely yes. With the Koda 16 I can bake Neapolitan style AND NY style as well, it just depends on the heat and baking time.
If I want Neapolitan, I do full flame and bake it for 90 seconds (turning the pizza every 20 seconds).
If I want NY, I reduce the flame to low and bake for about 4 minutes.
After having made more than 20 pizzas with the Koda 16 including a pizza party with 7 guests, I can say that my pizzas are now, from the artisan and tastiness point of view, way better than in any regular Italian pizzeria here in Germany.
Strong recommendation for the Koda 16! I will never have to go out for a pizza again.
@@ancientremains1814 Wow, thank for such a detailed answer.
Do you use any stone or extra surface? I 've seen many videos and noticed than many of that guys had white bottom despite the crispiness and brown top of pizzas. How do deal with this ?
@@consssf I used a 1/3 inch baking steel with my electric oven (home oven) but I haven't tried the steel in the Koda 16 yet because it's not needed there. In the Koda 16 I use the original stone that was in the box.
It is important to heat up the Koda 16 at maximum flames for AT LEAST 30-35 minutes. Otherwise the temperature is not going to be where you want it.
Please go to the website
www.goodlifepizzaovens.com/ooni-koda-16-pizza-oven-review-bigger-is-better/
and scroll down to the middle of the page. There you'll find the heat diagrams of the Koda 16. It's very important to check out where the hottest and the coldest spots are.
If you want the typical leoparding and crispiness on both the edges and the bottom, you have to make use of the information from the heat diagrams, and you have to experiment with the flames and the baking time.
If you want a Neapolitan style pizza (which is, as you will know, soft in the middle despite the dark spots beneath), you have to bake the pizza at max. flames and turn it around at least every 20 seconds. Here you have to push the pizza to the FAR LEFT corner of the stone, almost right "between" the L-shaped flames because that's the hottest spot. Here is the only spot where the bottom is going to get dark spots very quickly. But if you don't take care you will burn the edges because here the stone temp will be around 470 °C (880 °F), and the flames can be really aggressive especially on windy days.
However, if you want a bottom which is not only with dark leoparding but also crispy (New York style), you'll have to reduce the flames and bake the pizza much longer (approx. 4, maybe even 5 minutes) and turn it a little bit every 40 seconds. Here you will also have to experiment with pushing the pizza to the far left (extremely hot) corner because, although the flames are not at maximum here, the stone will be extremely hot anyway. You see what I mean?
The issue of "white bottom/dark bottom" and bottom crispiness also depends on some other factors such as dough hydration or weather and wind conditions.
All I can say is that it is GREAT FUN to make pizzas with the Koda 16. Also, it's great fun to experiment with the flames, the hottest and not so hot spots of the stone, and with baking time and turning the pizza more or less often. It's really fun for someone like me who is obsessed with achieving a "perfect" pizza. Buying this oven was one of my best investments ever.
I hope the owner of the channel reads that, too. My advice is not to build a huge oven in your backyard, just buy a Koda 16 and enjoy the best pizzas you'll ever have anywhere. All of my guests said they never had such a great pizza in their lives and that they will never be able to enjoy restaurant pizza again.
I'm so jealous we can't get any decent pizza up here in Toronto
Take a road trip! I drive hours at a time to try pizza, going back to CT soon...
Yes you can
Dude, I pay $16 bucks for a plain pizza in Spring Hill Florida and they are ALL from NY..... I'm originally from Boston and I would fly out tomorrow to get a slice of that!!!!!!! DiFarras, Lucalis, Joe and Pats, Johns of Bleeker St., Patsy's ect.... Are you kidding me!!! I'd pay $10 dollars a slice.... That pizza is simply insane!!
Fort Lauderdale has some decent pizza it seems, but I never had it. Just judging by looks. A lot of those places are owned by former New Yorkers.
Buffalo Mozzarella is only used on the square pie. it's not parmesan cheese, it's grana padano
That's interesting, because I asked someone who worked there if it was on the round, they said yes. I believe ya...
Ya I’m San Francisco slices are like 10$ California prices suck
Yeah my brother tells me, he gets ripped off in San Diego.
Hey the basil and oregano are actually imported from Israel!
Hally199 oh wow! I never heard that before Imported from Israel?
@@pizzareviewsonthego Yes- from the mouth of Mr. De Marco himself!
How much does DiFara Pizza charge for a large cheese pizza?
$32 I think...the Sicilian is more...not sure...
@@pizzareviewsonthego Difara Pizza charges $30 for a large pizza.
@@MrJohn33751 When are you coming to try it?
@@pizzareviewsonthego I would like to try to Difara Pizza, but I will live too far away.
Can you do Rizzo's Lower East Side at some point? I'm curious about that place. Their pies look...unique.
jeffreycoy I will put it on my list !
Heard that old man who started this place has died... what a legend.. RIP
Indeed, he died recently. He changed pizza in this city, causing everyone to follow his footsteps.
I presume this is the highest mark thus far. Maybe none will meet it...guess we will find out. Till then...
My favorite pizza yes. My highest score thus far. Perhaps one day I will find a new favorite.
Basil is not imported lol
I was told that...
It’s is absolutely delicious pizza. However I can’t bring myself to eat it anymore. Do you know how many health violations this place has gotten over the years? They’ve even been shut down on a few occasions. Personally I don’t like rat droppings as a pizza topping. Ew.
That only tells me that they stepped up their cleaning because of it. It is off putting for sure. Good thing they roll out dough on the pizza counter that is cleaned. Everything else is in the fridge in containers. Basil I'd be concerned about...
Old gas ovens have asbestos tiles in them they cook better
Take out only
Five dollars for a slice of pizza is too much money. I would probably buy a large cheese pizza to share with a friend.
John Kristofic it’s because the ingredients get shipped from Italy and the tomatoes taste better there. As does the Bufala cheese.
Order your $5 little caesars pizza and take a walk
Victor Troia what ? You must have misunderstand The OP comment !
@@pizzareviewsonthego Basil is imported from Israel
@@coolbreezeNYC1 I think I mentioned that...
We wait u in Italy for 10.0 ;)
Haha, maybe 9.5 because I believe pizza was reinvented here in NY and so I admire the hybrids more. I like a combination of Naples and New York, imported Italian ingredients. Bufala cheese should be local, lots of bufala creameries popping up around here, we have a Bufala milk farm in Jersey. Bufala is made to be eaten within 2 days.
Most inconsistent pizza ever in history!!!!!!!!!!! Diff tasting every time!!!!!!!!!!!!!!
Pizza got roaches. Not good at all. Dom the old man not there kids are flakes. No one do it better than Dominick 😭
Call them to find out when Dominic will be there, he shows up once in a while.
Na he not there ever
Garbage Supreme last he was there was in January I believe...
Sorry but $5 a slice regardless of how it is "sold" to anyone is not worth it. Especially that thin, these days anyone can claim authenticity and overprice it. But consumers can't delay gratification so hence business owners abuse their pricing. To each their own😢
I watch him put Buffalo mozzarella on it, do you know how expensive that stuff is? Also, that olive oil, you won't get that olive oil at your $1 slice shop...but hey, it comes down to preferences... some don't care if there's olive oil on it or not...it's cool...