I have been meaning to sample DiFara's pizza for ages, thanks to Chowhounders' vociferous raves. But what I didn't know - because no one, to my knowledge, ever mentioned it - is that this venue's pizza is very particular, and if one arrives thinking it will taste like "typical" pizza, it may present a bit of a shock (or disappointment, as I experienced).
DiFara's standard fare is a very thin crust covered in a little tomato sauce, three cheeses, and a generous pouring of Berio's extra virgin olive oil. The three cheeses are a Polly-O-type mozzarella in broad slices, buffalo mozzarella in little lumps, and then post-oven, a fair amount of grated parmesan. The end result is a very runny, very tangy topping on a crispy, thin crust.
This idea may make some cheese lovers swoon, and I can see objectively that it is a high-quality product made with great care and the best ingredients. The crust was one of the best I have ever sampled. But I thought it was important that readers be forewarned that the taste is VERY different from what one might expect, a taste that might not be appealing to all.
For a lovingly-made, thin-crust, high-quality-ingredient pizza, my vote is Totonno's on Neptune Avenue, but again, now I understand that the two are really apples and oranges.
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