On my mission to taste all of the world's great pizzas, I stopped off yesterday at Difara's for a pie. I must say, I was disappointed.
Dom was extremely nice, and it was great to see a man with so much conviction for his pies and his work. I ordered a mushroom pie, which was made to order.
While he was cutting the pie, the first thing that was evident was the oversaturation of oil. As Dom cut the pie, the oil oozed out. It was so heavy that Dom looked up at me and said, the forks and knifes are over there. (I personally find it sacriledge to eat a pizza with a fork and knife).
This oil completely saturated the pie. The front of the slice was so thin and moist that it was impossible to pick up. The first slice I tried, the cheese and mushrooms slid right off, and the undercrust drooped down.
People make much mention about Dom's cheeses. While I greatly appreciated the grated parmigiana cheese that Dom cut for us, the actual pizza cheese left me less than impressed. For one, I am of the belief that the cheese should hold the pizza together. Here, it slid right off the pie. Also, while there was a slighly different taste and texture to the cheese, which was nice, it certainly was not the fresh cheese that Grimaldi's or Frank Pepe's uses.
The mushrooms were okay, but certainly not fresh either, and the crust was the thickest of the thin crusts I have had. (It seems that Dom spread the pizza too thin in the middle, leaving too much on the ends.
Altogether although it was good pizza and certainly worth the price, I must say that I left disappointed.