Pizza

whyfi · August 2006

BrookFetish wrote: I'm not saying it's "real" pizza by any means. I'm saying, for whatever it "is", I like it sometimes.

Exactly. Don't worry Carnivore - I think that Papa John's is an anomaly everywhere.

withachaser · August 2006

i like antonio's stuffed veggie pizza and their plain pie. the trick with a's, in order to get a decent crust, is to ask for the pie "well-done" and to emphasize this preference. the pizza can be inconsistent, depending on who is working. on several occasions, i have had delivered an EXCELLENT basic pie. well-balanced ratios, with a nice tangy sauce and crispy crust that reminded me of my childhood growing up in the pizza-dense enclaves of deep brooklyn. aside from antonio's, pino's gets my vote for pizza delivery.

amorinos and franny's are different animals. both are good, imho.

carnivore · August 2006

I just had DiFara's again this week. I ate 5 delicious slices in one sitting, as I contemplated the sorry state of pizza in Park Slope and Prospect Heights. I so wish we had a better caliber of pizza around here... :roll:

idlewild · August 2006

Well, Sir Carnivore you'll probably want to poison my sushi when I say I think DiFara's is way over rated.

whyfi · August 2006

Idlewild wrote: Well, Sir Carnivore you'll probably want to poison my sushi when I say I think DiFara's is way over rated.

Really? Why's that? The first time I went, I wasn't that impressed, but, well - I'm no fan of the reheated slice, which is exactly what I got. Every visit since has been great - among the best pizza I've had in NYC. Simple pizza, well executed.

Is there something closer that you think is better than, or on par with, DiFara's?

idlewild · August 2006

Honestly, I thought it tasted like hot salty cheese with some sort of tomato sauce and a doughy crust. I hear the owner makes it with real mozzerella, which is fair enough, but I just don't see where the hype comes from. I'm a big fan of Lenny's myself, on 5th Avenue by Prospect Ave. It's standard/industry cheese mixed with a good sauce set upon a decent crust. Maybe I'm crazy. I dunno.

whyfi · August 2006

Idlewild wrote: Honestly, I thought it tasted like hot salty cheese with some sort of tomato sauce and a doughy crust.

Wow. Doesn't match any of my experiences there... doughy? You sure you're not talking about the pizza shop one corner down from DiFara's?!

Personal tastes aside, I would never describe DiFara's as anything near doughy. The crust has always been particularly good - again, simple, but well executed - the man knows how to work a stone oven. Too bad I can't play the, 'you must have went when the wrong person was in the kitchen' card - I've never seen anyone but the old man make pies and my understanding is that no one besides him ever does. Oh well.

Idlewild wrote: I'm a big fan of Lenny's myself, on 5th Avenue by Prospect Ave. It's standard/industry cheese mixed with a good sauce set upon a decent crust. Maybe I'm crazy. I dunno.

I'll have to swing by and see if you are, indeed, crazy!

idlewild · August 2006

Yup! DiFara's. Right next to the Q train on J. Opens at 12pm Sundays. I should clarify myself on the dough. It did have a crisp outside but the inside was doughy as in not firm. And it did have some flavor to it. And I will say the owner is probably one of the nicest people I've met. It might be hard to say that about the owner of Lenny's. But hey! We ain't talkin' personalities ya know.

medusa · August 2006

I'll chime in by saying that DiFara's ruins me for other pizza. After going there I can't really stomach other pizza. It's the best I've ever had. I don't get slices, though. Just a pie.

carnivore · August 2006

Dom actually uses 3 kinds of cheese: fresh mozerella (fior di latte), regular mozerella, and grana padana, all imported from Italy twice weekly and freshly grated for each pie. The tomatoes are also imported from Italy.

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