I am a pizza-geek and went to Di Fara's for the first time today (I know, I know, it was way overdue). Here's my thoughts:
As far as slices go, there is no better pizza than Di Fara's. Dom is a master and loves his work and it comes through in the pizza. Very simple process, dough, chunky tomato sauce, bufalo mozz, pecorino and olive oil. He bakes it then snips basil on top and a little extra romano. Crust layer (not the entire crust) is a little harder than other NY pizzerias like Lombardi or Grimaldi, not as salty. The cheese combination and oil is what makes this pizza stand above the rest. Just amazing.