Gene, if you're going to be in Brooklyn, I'll meet you at Best Pizza or L&B, but there's not a chance in heck I'm ever stepping foot in DiFaras. I'll sooner buy a copy of American Pie before that happens
I used to think that people who value toppings more than the crust could coexist with crust obsessives, but now I don't know. I don't think crust apathizers deserve to play in the sandbox. It's one thing for a little known pizzeria owner to imply that crusts don't matter with 1 to 2 hour ferments, but, for a representative of NY pizza to pull this garbage, it's unforgivable.
Let me put this another way, Gene. Imagine, if you will, some Texan came along and said "you know what, BBQ doesn't require smoke," opened a BBQ restaurant, and, by some freak occurrence, achieved national acclaim. How would you feel about this guy? Tell me your blood wouldn't boil when running across people talking about how wonderful and authentic smoke-less Q is. That's how I feel about DiFaras.