Walter, considering the seemingly countless hours that you've spent proving the vast superiority of long fermented pizza, I'm a little amazed that you'd go so far to defend a pizza that's only been fermented for an hour or two.
As you're aware, fast, same day ferments have historically been the norm in NY, so it's not that out of place for NY's most famous and most expensive pizzeria to go this route, but, if someone's paying $5 a slice, they should be getting the best pizza in NY, and a 1-2 hour ferment, as you're well aware, doesn't make the best pizza.
Combine the woefully short ferment with well documented issues with filth/vermin/health department closings, burnt pies and ridiculously long waits, and I'd be hard pressed to find a pizzeria less deserving of esteem.
Popularity doesn't equate with quality. Tourists, as proven time and time again, will pay top dollar for just about anything. Lombardi's is still packing them in with some of the worst pizza in the city. Not that it's the tourist's fault that DiFara's is such a major trap. It's really the bloggers who should be ashamed of themselves. They get caught up with Dom's sweet disposition and theatricality and completely lose sight of pizza's core attributes.
DiFara's is, imo, everything that's wrong with NY. In many ways, it's no longer a city, but a theme park ride. Everything's pretty on the outside, but, at it's core, it's empty. Soulless flavorless city, soulless flavorless crust.