Author Topic: Watch the Di Fara Documentary 'The Best Thing I Ever Done'  (Read 18824 times)

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Offline norma427

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Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« on: October 22, 2010, 11:47:47 PM »
I donít know what others think, but this Documentary Video on Di Fara shows how much he has loved his job for 45 years.  That is a long time to be making pizza.  Dom Di Fara shows his passion in this video featured on slice.

http://slice.seriouseats.com/archives/2010/10/video-di-fara-history-documentary-dom-demarco-family-the-best-thing-i-ever-done-margaretemily-mackenzie.html

Norma
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Offline Jackie Tran

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #1 on: October 23, 2010, 12:41:12 AM »
Thanks for the post Norma.  Very cool video.  Dom Demarco is a really neat man.  He takes his time to make each and every pizza carefully.   Seems like he always has even before the notoriety.   I have a lot of respect for the man making his pizza 7 days a week (minus the holidays) for 45 years, and the pizza looks good too. 

I don't care how dirty the place is, I would eat there anyday.  :-D

Chau

Offline norma427

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #2 on: October 23, 2010, 08:19:32 AM »
Chau,

I didnít know that much about how Dom Demarco had started his business or how he became so successful, until I watched that Documentary video.  For him to be able to raise all those children without his wife working, is really something in my opinion.  Dom even taught his children the value of working at a young age and even if they didnít appreciate it then, it shows they now have respect for him for showing them the value of working. 

I also really enjoyed that video.  Dom said he isnít going to stop making pizzas until his hands canít do it anymore.  That is really love for his craft.  I enjoyed watching him make his dough, too.

Glad you liked the video.

Norma
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PaulsPizza

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #3 on: October 23, 2010, 08:42:56 AM »
Thanks for that Norma, nice video.
It made me laugh when Dom pulls a red hot pizza out of the oven with his bare hands! do you do that at the Market? Lol

Paul

Offline norma427

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #4 on: October 23, 2010, 08:55:33 AM »
Thanks for that Norma, nice video.
It made me laugh when Dom pulls a red hot pizza out of the oven with his bare hands! do you do that at the Market? Lol

Paul

Paul,

No, I never could pull the red hot pizza out with my hands.   :-D  I don't know how Dom can do that.  This video made me realize what a special person Dom is. 

Norma
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Offline scott r

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #5 on: October 24, 2010, 10:46:30 AM »
that was amazing!   we are so lucky to have him.   

Offline Pizza Rustica

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #6 on: October 26, 2010, 08:49:48 PM »
They don't make them like Dom any more. What a special video, really showing the person behind the pizza.
Russ

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #7 on: December 01, 2010, 04:54:31 PM »
Dom says something like 'you know it's a good dough when it has little holes' has anyone got these holes? if so...how? yeast%? mix time?

Paul

Offline BrickStoneOven

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #8 on: December 01, 2010, 05:43:30 PM »
If you do a bulk rise before you ball the dough get a very sharp knife(I find serrated works best) and make a slash in the dough. You will see a bunch of air pockets like in the picture. I'm sure someone else will elaborate how you get the air pockets...I'm not to great with words.
« Last Edit: December 01, 2010, 05:45:34 PM by BrickStoneOven »


PaulsPizza

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #9 on: December 01, 2010, 05:45:28 PM »
ahhhh, thank you. I don't bulk rise but thanks for pointing that out. :D

Paul

PaulsPizza

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #10 on: December 01, 2010, 05:58:57 PM »
That picture confuses me though. Can't make it out..

Offline BrickStoneOven

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #11 on: December 01, 2010, 06:00:34 PM »
You don't really need to do a bulk rise even if you do like a 1 or 2 hour rest after you are done kneading, before you ball you should still be able to see the pockets I just posted that picture to show an example after a bulk rise. I took the dough out the container and cut it from the top. The picture is if you were looking down at it, I pushed it to the side a little so I could take the picture.
« Last Edit: December 01, 2010, 06:02:14 PM by BrickStoneOven »

PaulsPizza

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #12 on: December 01, 2010, 06:08:38 PM »
Thanks BrickStone

Offline pcampbell

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #13 on: December 02, 2010, 04:04:31 PM »
nice

ITS GOTTA BE A MILLION AH PIZZAS
Patrick

Offline thezaman

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #14 on: December 10, 2010, 01:05:22 AM »
 was able to eat there Wednesday, i was in town to visit my son who came along for a pie. the place is old and looks worn out. this doesn't bother any one waiting for a slice or whole pie. the tables are all miss matched and customers  sit wherever they can and enjoy their food. it is a honor system on drinks you help yourself and when you are done you let dom's daughter know what you drank.Dom made every pizza with his daughter and granddaughter assisting in organizing the pizza order and slice toppings. we waited about 45 minutes for out pizza, the standard plain cheese . it is topped with fresh basil grater cheese and evoo . for the quality of ingredients 28.00 was reasonable. the pizza was very good ,and i will defiantly return.
  observations, the sauce was nicely spiced and a dark red he may cook it or add something that gives it that dark color. he displays cans of lavalle tomatoes and the sauce has big tomato chunks and you see basil leaves when he spreads it. the dough was very light not your typical slice style dough. when he stretched the dough it opened very easily. it baked for 8 minutes or so.
  it was fun to watch, his family treats him so gently he is the master and they respect him for it, it was a great experience. a couple of pics

Offline Jackie Tran

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #15 on: December 10, 2010, 01:34:01 AM »
Nice write up Larry.   I guess I'm not use to NY prices as $28 for a pie seems spendy to me.  But if I am in that part of town, I would definitely like to taste his pizza for sure.  What did you think of the crust?   Can you describe it?  Any flavor to it?  Did you note the color of the crumb?  Was it white, ultra white, cream color?  Did the crumb look airy?  How was the texture?   details please. 

thx,
Chau

Offline norma427

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #16 on: December 10, 2010, 08:09:39 AM »
Larry,

I agree, that was a nice write-up.  :)  He really is a master making pizzas for so many years.  It is interesting to hear how you described his dough.  Glad you had fun watching and enjoyed Domís pizza.  Did you have a chance to see Domís Sicilian pies?  Nice pictures, too.

Norma
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Offline thezaman

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #17 on: December 10, 2010, 01:34:13 PM »
 i have to say the dough wasn't the star of the show, it didn't have a lot of flavor, even a little off in spots. the rim had a open hole structure and the dough cracked when you folded it. this was Wednesday they are closed monday and tuesday so it could be same day dough. i have a picture of a baked not dressed i'll add it.
 norma, yes the sicilian was really fun to watch . first the dough is pre-baked with sauce very thin he pulls it from the oven and loads the under crust with oil. topped with mozzarella and buffalo mozzarella , grated cheese any toppings and baked. the crust comes out with oil sizzling around it , Dom puts his fingers in the oil lifts the edge to check doneness ,he dosn't hurry he lets the frying oil sit on his finger tips like it was nothing more than water. that really gets the customers excited.i had a late dinner at keste's to go to so i only ate two cuts. i didn't try the sicilian,but will next time.
 note in the picture with him stretching a round ,the yellow legal pad is how they take orders. defiantly old school.

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #18 on: December 10, 2010, 02:54:55 PM »
i have to say the dough wasn't the star of the show, it didn't have a lot of flavor, even a little off in spots. the rim had a open hole structure and the dough cracked when you folded it. this was Wednesday they are closed monday and tuesday so it could be same day dough. i have a picture of a baked not dressed i'll add it.
 norma, yes the sicilian was really fun to watch . first the dough is pre-baked with sauce very thin he pulls it from the oven and loads the under crust with oil. topped with mozzarella and buffalo mozzarella , grated cheese any toppings and baked. the crust comes out with oil sizzling around it , Dom puts his fingers in the oil lifts the edge to check doneness ,he dosn't hurry he lets the frying oil sit on his finger tips like it was nothing more than water. that really gets the customers excited.i had a late dinner at keste's to go to so i only ate two cuts. i didn't try the sicilian,but will next time.
 note in the picture with him stretching a round ,the yellow legal pad is how they take orders. defiantly old school.

Larry,

Several years ago I spent some time trying to reverse engineer and clone Dom's dough and pizza. One of the final steps was a visit to DiFara's where I had a nice chat with Dom. I reported on my trip to his place at Reply 122 at http://www.pizzamaking.com/forum/index.php/topic,504.msg11222.html#msg11222. From one of your earlier posts it sounds like he has switched from the Vantia canned San Marzano tomatoes to the La Valle San Marzanos.

Peter

Offline norma427

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #19 on: December 10, 2010, 05:18:06 PM »
Larry,

Thanks for posting more about your visit to Domís.  :) I find how you explained how Dom makes his Sicilian pies interesting.  I couldnít ever imagine having hot oil on my fingers for awhile.  His hands must be made of steel.  I can see how old school Domís place is. 

I wondered since you then went to Kesteís, what you thought of Robertoís pies.  I would be interested because you know more than I do about pizzas.

Norma
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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #20 on: December 10, 2010, 06:35:52 PM »
this was Wednesday they are closed monday and tuesday so it could be same day dough.

It's always a same day dough. One or two hours fermentation max. That's why it comes up so short flavor wise.

Offline thezaman

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #21 on: December 11, 2010, 09:52:08 AM »
it didn't taste yeasty so he must proof in a warm area and use warm water for the rise. i really liked his sauce it was seasoned more than most and was not heavy on oregano which if overdone can kill a sauce. this is according to my taste preferences. i think if you take a good basic pizza and top it with fresh basil evoo and good fresh grated cheese you will have a great tasting pizza.
 i read that at one time they were shut down for health violations, in the window was a big white sign from the health department giving them an A . also there is a website that you can search for most ny restaurants , their number of violations  and what they are. mice seem to be a big problem to a lot of them.
 norma, i wish i could say that i know a lot more about dough than you, but i don't the people on this site have a lot of knowledge .i run a restaurant  making the food is only part of the daily routine. the closer i can get to making my product to the ideal pizzas that the members make the better i feel about what i do. that is probably the biggest advantage the independent restaurant owner has to offer.
 about keste's we look forward to our visits their they are fun events the staff, food,and atmosphere make it a wonderful dinning experience. his pizza i by far the best i have tasted in the city so far. his video on dough making really covers a lot of how he gets that great taste and texture. all room risen and storage. when you question the older dough it is really hard to work with but the flavor is wonderful. the older dough takes a very hot oven to aid the small amount of yeast left in the dough.
 a funny story last visit in september i had my older brother with me and my family .he is a catholic priest in youngstown ohio which is a very italian community. he studied for the priesthood in italy and goes three to four times per year . his comment after our night of wine and pizza was it felt like a dinner in naples without the expense of a plane flight, he even blessed the oven .

Offline norma427

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #22 on: December 11, 2010, 10:59:30 AM »
Larry,

When you posted about mice being a big problem in eateries, it made me laugh.  :-D When visiting NY, early last November we went to Juniorís in Brooklyn to eat.  They are supposed to have the best cheesecake in NY.  After we ate there we found out, they did have a big mice problem and it was even posted in the newspaper.  http://brooklynian.com/forum/brooklyn-eats/juniors-cheesecake-not-so-yummy-anymore-huh
Another time I was eating in Manhattan and hear what sounded like rats running though the walls.  ::)

Thanks for posting you also thought Kesteís pizza was really good.  I could also imagine myself sitting somewhere in Italy, eating one of their wonderful pies.  Kesteís was a great experience for me.  I guess that is what makes Kesteís pizza so good, the hot oven and the dough fermented almost to overfermentation.  I really enjoyed watching Roberto make the pies and also sliding them in and out of the oven. 

I really liked your story about your uncle and him thinking the pizza tasted like Naples pizzas and him even blessing the oven.   :)

I have yet to experience Domís pizza.

Norma
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Offline thezaman

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #23 on: December 12, 2010, 10:22:16 AM »
 made a di fara clone last night. i feel it is such an easy task. take your standard ny style pizza hot from the oven apply fresh basil cut with scissors apply fresh grated cheese and a good dose of evoo and you will be close to the di fara taste. now it may not have the texture ,the sauce may be a little different, but the fresh basil, evoo and grated cheese will give you a very tasty pizza.

Offline Jackie Tran

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Re: Watch the Di Fara Documentary 'The Best Thing I Ever Done'
« Reply #24 on: December 13, 2010, 12:48:31 PM »
made a di fara clone last night. i feel it is such an easy task. take your standard ny style pizza hot from the oven apply fresh basil cut with scissors apply fresh grated cheese and a good dose of evoo and you will be close to the di fara taste. now it may not have the texture ,the sauce may be a little different, but the fresh basil, evoo and grated cheese will give you a very tasty pizza.

I don't believe the difara dough is that hard to duplicate.  We can learn alot from the interview video Norma posted.  that video holds a lot of clues and cues to his dough.  If someone can provide me with a typical difara crumb shot, it wouldn't be hard to make a similar dough. 

Chau
« Last Edit: December 13, 2010, 12:51:36 PM by Jackie Tran »


 

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