Pizza: Domenico DeMarco's mastery of Neapolitan style pizza makes this distant Brooklyn pizzeria way worth the trip, and the line. Since 1964 this famous counter has been baking pies made with the best ingredients imported from pizza's homeland, Italy. Except basil, which is grown fresh in the shop window. Perhaps adding to Di Fara's allure, hours are limited and "subject to change." Long lines form early to get into this tiny Midwood eatery, so get there early.TRAIN: Q to Ave J
Local Expert Julia Smith Says:
Pizza: "Try the square pie for a thicker, almost biscuit-like crust, absorbing every essence of DeMarco's fresh tomato sauce and gooey mozzarella. Plus, you can watch as DeMarco cuts basil onto each steaming pizza with household skissors."
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